“You can’t use up creativity…
The more you use, the more you have.”
Here are my Lemon and Blueberry Scones, bursting with fruity flavour:
a contemporary twist on a British tea-time classic.
Scones are so simple to bake!
Fresh blueberries; sweet and ready to use.
- 450g self-raising flour
- 2 heaped teaspoons baking powder
- 75g butter, cubed
- 75g golden caster sugar
- 2 large eggs, beaten
- 280ml buttermilk
- 100g blueberries
- 2 lemons, zest only
Rub in the the flour and butter to make a fine breadcrumbs.
Take care folding in the blueberries.
Dip the fluted cutter into flour, then cut and lift out the dough.
Using a pastry brush, apply an egg wash to the top of each scone.
- Preheat the oven to 220°C/425°F/Gas 7
- Sift flour and baking powder into a large bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar, lemon zest and then carefully add in the blueberries, coating them in the floury mixture.
- Beat the egg in a measuring jug, make up to 100ml with the milk, then set aside a tablespoon for glazing the scones later.
- Make a well in the centre of the dry ingredients, gradually add the egg and the buttermilk.
- Stir from the edges to the centre of the bowl, until you have a soft slightly sticky dough
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
- Use a fluted cutter to stamp out the scones.
- Gently gather the trimmings together and pat out again to cut more scones.
- Arrange the scones on a parchment lined baking tray and brush the tops with the remaining milk.
- Bake for 12-15 minutes, or until well risen and golden-brown.
Out of the oven, well-risen and golden.
Serve with butter and a few blueberries.
I do enjoy a fruity freshly baked scone, don’t you?