There was a time when I strongly disliked scones. The dryness, the lack of taste… But then I was introduced to fruit scones and the combination of scones with jam. Whilst traditional scone lovers may find this controversial, fruit scones were a game changer for me.
These blueberry and pumpkin seed scones combine the sweetness of the blueberries with the nutty, roasted flavour of the pumpkin seeds to make a crispy-on-the-outside-soft-on-the-inside version of this traditional afternoon tea.
- 1 cup self raising flour
- 1 tablespoon butter or olive oil spread
- 1/2 cup milk of choice (I used soy)
- 1 tablespoon dried or frozen blueberries
- 1 – 1.5 tablespoons pumpkin seeds
Makes 4 – 6 serves (depending on the size of your scones!)
- Combine all ingredients in a mixing bowl until a slightly stick dough forms.
- Line a baking try with baking paper and dust with flour before distributing dough evenly along tray, allowing space between.
- Dust top of scones with more flour.
- Bake for 30 minutes at 180 degrees Celsius or until cooked through and slightly brown on top.
- Serve with jam and/or cream and your favourite hot beverage!