Lemon Berry Butter Swim Biscuits

Ingredients:

100g Westgold Unsalted Butter
2 cups self-raising flour
3 Tbsp caster sugar
1 tsp lemon zest
1 tsp vanilla extract
½ tsp salt
1½ cups buttermilk
1½ cups blueberries

Glaze:
½ cup icing sugar
1–2 Tbsp lemon juice
Zest to sprinkle

Method:

To make the batter:
Preheat oven to 200C. Place the butter into a 20cm x 20cm ovenproof dish. Add the butter to the dish and place in the oven until melted.

Mix together the flour, sugar, salt, and zest in a bowl. Add the buttermilk and vanilla and measure out 4 Tbsp of the melted butter from the oven dish into the batter. Stir until just combined.

Pour the batter into the oven dish over the remaining melted butter, sprinkle over the blueberries, and press them in slightly. Tilt the dish to scoop a little melted butter over the top.

Cook for 25 minutes until lightly browned and the biscuits spring back when pressed with your finger. Set aside to cool while making the glaze.

To make the glaze:
Place the icing sugar into a bowl. Stir in the lemon juice a little at a time until pouring consistency, then drizzle on top. Sprinkle over the zest. Serve warm with butter for spreading.