Buttermilk, blueberry and ginger scone cake recipe
Tea and scones are a British institution; baking powder and resting time make this giant blueberry scone recipe fluffy and light
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Cake pan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Cooling rack
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
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