19d • 🍞 Recipes
Blueberry and Lemon Scones
Blueberry and Lemon Scones
This is my favorite scone recipe. Just in time for blueberry season.
They only take 45 minutes!
Ingredients:
- 125 g / 4½ oz butter, frozen
- 1¼ tsp baking powder
- ¼ tsp salt
- 350 g / 12 oz self-raising flour
or
350 g AP flour + 3 tsp baking powder
- 50 g sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- 150 g blueberries
- 1 medium egg
- 190 ml buttermilk
- 24 blueberries, to decorate (optional)
Oven temperature:
220°C / 440°F
Method:
1. Preheat the oven and line a large baking tray with parchment paper.
2. In a large mixing bowl, combine the self-raising flour, baking powder, salt and sugar.
3. Grate in the frozen butter and rub into the flour until the mixture resembles rough breadcrumbs.
4. Add the lemon zest and lemon juice and mix to combine.
5. Add the blueberries and fold in gently.
6. Mix the buttermilk and egg together. Add to the dry ingredients a little at a time, starting with 3/4 of it, mixing with a fork until a soft dough forms.
7. Pat the dough into a round approximately 2.5 inches / 6.5 cm thick.
8. Using a sharp, floured knife, cut into eight triangles.
9. Place the scones on the prepared baking tray, leaving space between each one.
10. Brush the tops lightly with buttermilk and push in a few extra blueberries on top.
11. Sprinkle with demerara sugar for a crunchy finish.
12. Bake for 15 to 20 minutes, until risen and golden.
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Blueberry and Lemon Scones
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