Buttermilk, blueberry and ginger scone cake
Serves: 10
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Buttermilk, blueberry and ginger scone cake
Tea and scones are a British institution; baking powder and resting time make our plus-sized scone cake fluffy and light
Serves: 10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
345Kcal
Fat
9gr
Saturates
5gr
Carbs
57gr
Sugars
22gr
Fibre
2gr
Protein
9gr
Salt
1.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 450g strong white bread flour
- 35g baking powder
- ½ tsp fine sea salt
- 75g chilled unsalted butter, cubed
- 100g golden caster sugar
- 250g blueberries
- 5 balls stem ginger, roughly chopped, plus 2 tbsp syrup
- 3 medium eggs (1 for the glaze)
- 180ml buttermilk
- 1 tsp vanilla extract
- 1 tbsp demerara sugar
- clotted cream, to serve
Step by step
- Combine the flour, baking powder and salt in a large bowl. Rub the butter into the flour using your fingertips, then stir through the sugar, blueberries and chopped stem ginger.
- Make a well in the middle of the flour. Whisk 2 of the eggs into the buttermilk, plus the stem ginger syrup and vanilla extract, then add this to the flour mixture. Stir to bring it together as a dough.
- Transfer to a floured work surface and chafe the dough by rolling it into a rectangle then folding in half; turn the dough by 90 degrees and repeat the process a couple of times. Shape the dough into a round and place on a lined baking sheet. Beat the final egg lightly, then brush over the top of the scone. Scatter over the demerara sugar and then score the scone into 10 wedges. Leave to rest at room temperature for around an hour.
-
Preheat the oven to 190°C, fan 170°C, gas 5. Bake for 45 minutes, until golden and risen. Cool on a wire rack for 10 minutes before serving warm. Serve on its own or with clotted cream if you like.To storeThe scone cake is best enjoyed freshly baked, but leftovers can be frozen or warmed through next day.
