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Blueberry bunny-face scones
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60g blueberries, plus extra to decorate
1 tbsp lemon juice
1 tbsp caster sugar
1 tbsp flaked almonds
White writing icing to decorate
For the dough:
225g self-raising flour
1 tsp baking powder
40g Flora Buttery
1 Braeburn apple (about 140g)
50g caster sugar
1. Put the blueberries in a small saucepan with the lemon juice and cook very gently for about 5 minutes until softened, breaking up the berries with a wooden spoon. Add the sugar and let the mixture bubble gently for 1–2 minutes, until thickened. Leave to cool.
2. Preheat the oven to 200°C, gas mark 6. Grease a large baking sheet. To make the dough, put the flour and baking powder in a bowl and add the butter, cut into small pieces. Rub in with your fingertips until the mixture resembles breadcrumbs. Peel the apple and grate the flesh directly into the dough, working around the core. Stir in the sugar and milk and mix to a dough.
3. Turn out onto a well-floured surface and roll out to a 45x18cm rectangle, dusting with additional flour as needed. Trim off the scruffy, long edges. Spread the blueberry mixture thinly over the dough. Cut lengthways into 10 strips.
4. Half roll up one strip. Bring the middle of the unrolled strip to meet the coiled dough and pinch in place to make one floppy ear. Do the same with the remaining strip of dough to make the second ear. Transfer to the baking sheet and do the same with the remainder.
5. Push a small blueberry into the centre of each spiral. Press 2 flaked almonds under the blueberries for the bunnies’ teeth. Bake for
10 minutes until risen and just beginning to colour. Leave to cool slightly. Halve 10 blueberries, then use writing icing to make some eyes on each bunny and dot each with a halved blueberry in the centre.
Typical values per serving: