Pie maker blueberry and white chocolate scones
Make the most of your pie maker and whip up a batch of mouth-watering scones. These ones are packed with blueberries and white chocolate - delicious!
Start by sifting flour into a large bowl. Add butter and use your fingertips to rub it into the flour until the mixture looks like fine breadcrumbs.
Mix in icing sugar and salt. Make a well in the centre of the mixture and pour in the buttermilk, blueberries, choc chips and lemon rind.
Use a butter knife to stir in a cutting motion until a soft sticky dough forms. Lightly flour your work surface, then turn out the dough and gently knead until it’s just smooth.
Press it into a 5cm-thick disc. Using a lightly floured 6cm round pastry cutter, cut scones from the dough. Keep gently rerolling and pressing as you go. You’ll have enough dough to make 12 scones.
Preheat your pie maker, then add 4 scones to the holes. Close the lid and cook for 8 minutes or until the scones are cooked through and golden brown. Take out the scones and pop them onto a wire rack.
Leave them to cool while you cook the rest of the scones in another 2 batches. Serve the scones warm or at room temperature, topped with cream and lemon curd.
Give these easy scones a go in your pie maker and share them for morning or afternoon tea.
Note: + cooling time
- 2 1/2 cups (375g) self-raising flour
- 30g butter, chilled, chopped
- 1 tbs icing sugar mixture
- 1/4 tsp salt
- 1 1/4 cups (310ml) buttermilk
- 75g blueberries
- 1/4 cup (45g) white choc bits
- 2 tsp finely grated lemon rind
- Lemon curd, to serve
- Double cream or dollop cream, to serve
Sift the flour into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the icing sugar and salt. Make a well in the centre. Add the buttermilk, blueberries, choc bits and lemon rind. Use a butter knife to stir in a cutting motion until a soft, sticky dough forms. (Add more buttermilk to soften the dough, if necessary.)
Turn dough onto a lightly floured surface and lightly knead until just smooth. Press into a 5cm-thick disc. Use a lightly floured 6cm pastry cutter to cut discs from the dough, gently re-rolling dough if necessary.
Preheat pie maker. Place 4 dough discs in the pie maker holes. Close the lid and cook for 8 mins or until golden brown. Transfer the scones to a wire rack to cool. Repeat with the remaining dough discs to make 12 scones.
Serve the scones warm or at room temperature with lemon curd and cream.