Canteen = Everyday
Fruity variation to a traditional scone recipe
Serves: 30 scones
6 cups wholemeal self-raising flour
1 ¾ cups milk
1 tsp salt
9 tbsp honey
3 tsp vanilla extract
2 cup blueberries (frozen)
Heat oven to 200C (180C fan-forced) and line an oven tray with baking paper.
In a large bowl, add flour, salt and margarine. Mix with your hands until it resembles breadcrumbs.
Make a well in the center, add honey, vanilla and gradually add the milk. Stir until just incorporated. Gently fold in the blueberries.
Gently knead a few times and flatten into a disc approx. 2cm thick.
Cut the dough into desired shapes and place on the prepared baking sheet. Brush with the remaining milk.
Bake for 18-22 minutes, or until the tops are lightly golden. Cool on the tray for 5 minutes before transferring to a wire rack.
Freezes well, microwave with damp cloth to reheat. Serve with some spread of jam or margarine (optional).