Blueberry, Lemon Choc Scone Wedges

Serves 8, Prep and Cook: 50 mins

2 cups self-raising flour, plus

extra, for dusting

1 tblsp white sugar, plus

extra 2 tsps

1 tsp finely grated lemon rind ½ cup pure cream

cup milk cup frozen blueberries ½ cup White Choc Bits Spreadable butter, to serve 1 Grease and line an oven tray with baking paper.

2 Combine sifted flour, sugar and rind in a large bowl. Make a well in the centre. Add cream and ½ cup of the milk. Using a flat-bladed knife, gently stir to form a sticky dough, gradually adding extra milk, if needed. Add berries and chocolate. Stir with a knife until just combined. 3 Turn out onto a bench lightly dusted with extra flour. Very gently knead to form a smooth, soft dough. Gently pat dough into an 18cm round, 3cm thick. Transfer to prepared oven tray. Using a sharp knife, score dough into eight wedges. Sprinkle with extra sugar.

4 Cook in a hot oven (200C) for about 35 minutes, or until golden brown and cooked when tested. Cover with a clean tea towel. Stand for 10 minutes.

5 Serve warm scone wedges with butter.