Blueberry and almond sour cream scones
Fishfingers for Tea
Fishfingers for Tea
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Ingredients

  • 200 g ground almonds
  • 250 g self raising flour
  • 1 teaspoon baking powder
  • 50 g light brown soft sugar, plus extra for sprinkling.
  • 115 g butter, cold and cut in to cubes
  • 225 g blueberries
  • 200 ml sour cream – you may need a little more or a little less

Instructions

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