Ingredients
2½ cups self-raising flour
1 tsp bicarbonate of soda
1 tsp fine salt
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
125 g unsalted butter, chopped, softened
150 g caster sugar
2 large eggs, lightly beaten
1/8 cup milk
2 oranges, zested
1½ cups blueberries
Method
- Preheat oven to 200°C. Line 2 oven trays with baking paper. Sift flour, bicarbonate of soda, salt and spices into a large bowl. Add butter, then rub into flour mixture using your fingertips until crumbly. Set aside 1½ tbsp of the sugar for later and mix in remaining sugar.
- Whisk egg, milk and zest together in a jug, then stir into flour mixture using a wooden spoon. When half combined, add blueberries and continue stirring until a smooth but fairly stiff dough is formed.
- Divide dough into 12 irregular scone shapes. Arrange 5cm apart on prepared trays and scatter with reserved sugar. Bake for 15-18 minutes or until golden. Cool on a wire rack, then serve within 2 hours of baking with whipped cream, extra blueberries and candied orange zest.
