Berry scone wedges

Berry scone wedges



  • 1 1/2 cups self-raising flour
  • 1/2 teaspoon baking powder
  • 60 grams polyunsaturated margarine
  • 80 grams blueberries
  • 2 tablespoons castor sugar
  • 125 grams NESTLE Mulberry Blissfull
  • low-fat milk for glazing



Preheat the oven to 210C. Line a baking tray with baking paper.

Sift the flour and baking powder into a bowl, rub in the margarine with your fingertips.

Stir in the sugar and blueberries.

Add the Blissfull and bring the mixture together with your fingertips.

Turn onto a lightly floured surface, knead lightly until combined.

Place onto the tray, press out to 3cm thick.

Cut into 8 wedges and separate them slightly.

Brush with milk.

Bake for 20 minutes or until golden brown.

Serving Suggestions


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