zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Blueberry Wedges

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Blueberry Wedges

    These scone wedges are made using Allinson Soft Grain Strong White Bread Flour, a mixture of white flour, rye and wheat for a light, textured result. This recipe also uses buttermilk, which has a thicker consistency than milk with a slightly acidic flavour and works with the bicarbonate of soda for a better rise. The wedges are best eaten warm, on the day they are made, with a cup of tea or coffee.

    • Vegetarian
    • Preparation time: 15 minutes, plus 10 minutes cooling time
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 45-50 minutes, plus 10 minutes cooling time 50 minutes

    Makes: 8 wedges

    Ingredients

    • 250g Allinson Soft Grain Strong White Bread Flour, sieved, plus extra to dust
    • ½ tsp bicarbonate of soda
    • 1 tsp ground cinnamon
    • 50g butter, diced
    • 50g golden caster sugar
    • 125g fresh blueberries, washed
    • 175ml buttermilk

    Method

    1. Preheat the oven to 200°C, gas mark 6. Dust a baking sheet with a thin, even layer of flour. Tip 250g flour, pinch of salt, bicarbonate of soda and cinnamon into a large bowl. Mix well.
    2. Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Shake the bowl to reveal any large lumps of butter and rub these in. Stir in the sugar and blueberries, then add the buttermilk. Mix quickly and lightly with a round-bladed knife to form a soft dough.
    3. Knead the dough very briefly on a lightly floured surface, then place on the floured baking sheet and press it out to a 20cm round. Using a sharp knife, mark eight wedges on the top, cutting deeply into the dough.
    4. Bake for 20-25 minutes until the scone round is risen and pale golden brown. Transfer to a wire rack and leave to cool for at least 10 minutes. Cut into wedges along the marked lines, split and serve warm spread with butter.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Any leftover scone wedges can be served warm the next day. Simply wrap in foil and warm through in the oven at 180°C, gas mark 4 for around 10-15 minutes.

    Variation

    Replace the blueberries with seasonal fruit, such as apple or pear.

    Comments

    Average user rating

    5 stars

    Glossary