Blueberry citrus scones

These are my adaptation of a traditional scone recipe, using blueberries instead of raisins, a little lemon and orange zest, and a mixture of greek yoghurt and milk instead of buttermilk - the result is beautifully light, fresh and moreish!  Best when split open and buttered while still warm, these are really lovely served with a dollop of greek yoghurt and a drizzle of honey - but you could of course also serve them the traditional way with jam and clotted cream.

Ingredients

8 oz self raising flour

Pinch of salt

2 oz caster sugar

2 oz butter, chilled and diced

1 egg

75ml milk

75ml greek yoghurt

Zest of ½ a lemon, finely grated

Zest of ½ an orange, finely grated

100g blueberries
2 tsp icing sugar
½ tsp cinnamon

Method

1. Heat the oven to 220°C and grease and line a baking sheet.
2. Sift the flour and salt into a large mixing bowl, and mix in the sugar.
3. Add the butter and rub into the flour with your fingertips (if you have a food processor, you can pulse the mixture) until it resembles fine breadcrumbs.
4. In a separate bowl, beat the egg using a hand whisk, add the milk and yoghurt and beat together.
5. Add the egg mixture a bit at a time to the flour mixture, and use a palette knife to stir it together.
6. Lightly flour a work surface and turn out the mixture.  Using floured hands, knead it gently to bring it together. 
7. Add the citrus zest and blueberries and gently work into the dough, kneading very gently to incorporate.
8. Use a rolling pin to roll the dough to about an inch thickness. 
9. Use a 5cm round cutter to stamp out rounds and place on the baking sheet.
10. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
11. Bake for 10 - 12 mins.  Place on a wire rack to cool slightly. 
12. Mix the icing sugar and cinnamon together and sift to dust the top of each scone.
13. Serve sliced and buttered, with a dollop of greek yoghurt and drizzle of honey, or with jam and clotted cream.