Blueberry and white chocolate scones recipe

Step 1

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.)

Step 2

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.

Step 3

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.

Step 4

Serve the scones warm or at room temperature with lemon curd and cream.