Lemon & Blueberry Scones

Method

1. Preheat the oven to 220C and line a baking tray with baking paper.
2. In a large bowl combine the flour, baking powder, sugar and salt.
3. Slice the butter and add into the dry ingredients. Using your fingertips, rub the butter into the flour until mixture resembles breadcrumbs.
4. Add in the blueberries and lemon zest, stirring through gently. Then stir in the yoghurt and milk and mix until the mixture forms a soft dough. Turn dough onto a lightly floured surface and knead gently until smooth. Note: If the mixture is too sticky to handle, add more flour.
5. Form dough into a circle that’s approx. an inch thick. Cut the circle into 8 slices. Separate the slices and place them onto the prepared baking tray spaced apart.
6. Sprinkle the tops of the scones with a bit of additional brown sugar.
7. Bake in the oven for 15 mins or until golden brown.