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  1. Home
  2. scone and friand recipe

Fast Ed's orange and blueberry rock cakes

Make a batch of these blueberry rock cakes to serve with tea or as a quick snack. - by Chantal Walsh
  • 22 Sep 2015
Fast Ed's orange and blueberry rock cakes
Cook: 35 Minutes - medium - Makes 12 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
Make a batch of these blueberry rock cakes to serve with tea or as a quick snack.

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

  1. 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.
  2. 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.
  3. 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.
  • scone and friand recipe
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