Blueberry and Sweet Basil Scones

These sweet delicious scones are just the thing for morning tea.

Ingredients make 15 scones

600 g self raising flour

135 g sugar

10 g salt

170 g butter

300 g milk

10 basil leaves finely chopped

170 g blueberries

Method

Preheat oven to 200ºC fan forced (220ºC normal bake).Combine flour, sugar and salt in a large bowl. Add the butter and use your hands to rub the butter into the flour until it resembles bread crumbs. Add basil leaves and blueberries to the bowl containing milk and combine before adding it to the flour mixture. Mixed to dough, turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5cm scone cutter and transfer to a lightly floured tray. Space approx. a centimetre apart and bake for approx 12 min. until golden brown on top and cooked through. Dust with icing sugar.

Note: Try other fruit such as strawberries or blackcurrants instead of blueberries.