- 2½ cups self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp fine salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 125g unsalted butter, softened
- 150g caster sugar
- 2 egg, beaten
- ⅓ cup milk
- finely-grated zest of 2 oranges
- 1½ cups blueberries*
- whipped cream and candied orange zest, to serve
1 Preheat oven to 200°C. Sift the flour, bicarbonate of soda, salt and spices into a large bowl. Add the butter, then rub with fingertips until crumbly. Mix in the sugar (reserving 1½ Tbsp).
2 Whisk the eggs, milk and zest together, then stir in with a spoon. When half-combined, add the blueberries and continue mixing, until a smooth but fairly stiff dough is formed.
3 Use two spoons to form 12 irregular rock shapes and arrange on lined biscuit trays. Scatter with the reserved sugar, then bake for 15-18 minutes, until golden. Cool on a wire rack, then serve within 2 hours with whipped cream and candied orange zest.
COOK’S NOTES: * If using frozen blueberries, make sure to use them while still frozen solid, otherwise the dough will become wet and unusable.