20131226-165718.jpgSunday baking, and just what I needed. I landed in Adelaide only yesterday and after a huge year and a fairly big week finishing up at work and saying goodbye to friends, it felt good to be in my folks' kitchen and taking it slow. My nieces were with us for the day and Daisy was so sweet, patiently helping me stir and roll out a batch of blueberry, lemon and buttermilk scones. They were moist, zesty and a pretty wonderful way to eat up some of the local produce here in the Adelaide Hills.

INGREDIENTS * 3 cups of plain flour * 2 1/2 teaspoons of baking powder * 1/2 a teaspoon of baking soda * a pinch of ginger (and I'd have added a little nutmeg if I'd had it on hand) * 1/4 cup of white sugar * zest of one lemon * 170 grams of butter (grated) * 1 egg * 3/4 cup of buttermilk * a punnet of blueberries

METHOD Combine the flour, baking powder, baking soda, spices, lemon and sugar in a large bowl.Then grate in the cold butter using a cheese grater - this helps to break it up and, using your hands, rub the butter into the dry mix till the whole thing resembles rough breadcrumbs. It won't be perfectly even, but it should feel consistent. In a smaller bowl, stir together the egg and the buttermilk and once combined, mix it into the dry ingredients. I folded in the blueberries last, so they didn't bruise or break too much, then rolled it out on the counter with a little more flour to stop it from sticking. I used an old glass to cut the circles for the scones and laid them on some baking paper.

They baked for about 20 minutes and tasted like a dream.

And just look at those little hands - could they be any sweeter?