Wholemeal Blueberry Scones

Serves 6

Time 25 minutes

Ingredients

300g wholemeal flour

1 tbsp bicarb flour

1 tsp vanilla extract

100ml milk + a little extra

3 tbsp extra virgin olive oil 

1 tsp lemon zest

50g of fresh or frozen blueberries

1 tbsp honey

To Serve

Ricotta

Blueberries 

Method

Preheat the oven to 180°C and on a tray line with baking paper. 

In a bowl combine flour and sea salt then add the vanilla extract, olive oil, milk and honey. Stir to combine. Fold through the blueberries. You should form a dough which you can handle with your hands and make into a ball.

Using a rolling pin (and additional flour) roll out so it’s around 4 cm thick. Using a cookie cutter cut into circles and place on the baking tray. Use the extra milk to brush on top.

Bake for 20 minutes until golden.

Serve with whipped ricotta and blueberries.