60g sugar + extra for sprinkling
½ tsp salt
2 tsp baking powder
¼ tsp baking soda
100g Luxlait Rose butter, cold
150ml Luxlait fermented milk
1 ½ tsp vanilla extract
150g fresh or frozen blueberries (unthawed)
1 tbsp Luxlait cream, for brushing
For the icing:
70g icing sugar
1 tbsp lime juice
Prep: 40 min – Oven: 18 min – Makes 6 scones
Put the flour, sugar, salt, baking powder and baking soda in a food processor and mix. Cut the cold butter into cubes and add to the food processor. Blitz for a few minutes until the mixture resembles fine breadcrumbs and there are no lumps left. If you don’t want to use a food processor, you can rub the butter and the dry ingredients together with your hands until it resembles breadcrumbs.
Pour the flour mix in a bowl. Add the fermented milk, vanilla extract and blueberries, and stir through the dry ingredients with a spatula until just combined. Briefly knead with your hands to create a dough that holds together – don’t overknead it to keep a fluffy texture.
Take the dough out of the bowl and turn it onto a lightly floured surface. Shape into a 15cm large, 3cm high disk.
Cut out 6 triangles put the scones on a tray lined with baking paper. Place in the fridge for 15 minutes for the scones to become cool.
Meanwhile, preheat the oven to 200°C fan.
After 15 minutes, brush the tops with cream, sprinkle with a bit of sugar and bake in the preheated oven for about 18 minutes until lightly browned and a skewer comes out clean.
Leave the scones to cool on a wire rack. Once cool, mix the icing sugar with the lime juice and drizzle over the scones. Leave to set before serving.
These are best eaten on the day they’re made.