Have these Blueberry and Lemon Scones ready to eat in less than 30 mins. Bursting with fresh blueberries and topped with a Lemon Drizzle glaze, serve with freshly whipped cream, more fresh blueberries or blueberry jam. Eat for breakfast, afternoon tea or as a summer treat.
225gself-raising flour sieved plus extra for dusting
¼level teaspoon salt
60gbutter unsalted fridge cold cut into small cubes
150mlmilk or buttermilk or a mix of both if needed.
70gfresh blueberries washed and patted dry.
Zest of a lemon
Lemon drizzle topping
3tablespoonsicing/confectioners sugar sieved
Whipped or Clotted Cream
Fresh Blueberries or Blueberry jam
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Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour. This will help prevent the scones from sticking to the baking tray.
Place the sieved flour, sugar and salt into a large bowl. Using your finger tips, rub the cubes of butter with the flour until the whole mixture resembles fine breadcrumbs.
Make a well in the centre, pour in three quarters of the milk/buttermilk, vanilla extract, lemon zest and blueberries. Using a cutlery knife, quickly stir all the ingredients until the dough starts to come together. Add a little more of the remaining milk if the dough is too dry. Dense scones are often caused by dough that is too wet and sticky.
Using your hands, bring the dough together but don’t overwork it as this can make the scones tough. You should have a dough that is soft and spongy.
Place the dough on a lightly floured surface and roll out to an even thickness no more than 2.5cm.
Using a plain sided, non rippled, pastry cutter measuring 5–6cm dipped in flour, cut out as many scones as you can out of the dough. Place each cut scone on the prepared baking sheet.
Carefully and without over handling it, bring the cut dough back together again before cutting out more scones.
For a soft top dust with flour. For a golden finish brush with milk or a beaten egg making sure non of the milk or egg drips over the sides, as this can also prevent your scones from rising.
Bake on the middle self in the oven for 10 – 12 minutes, or until the scones are baked, well risen and golden brown on top and underneath. Some of the blueberries will burst and the juice will run out.
Transfer the scones to a wire rack and allow them to cool.
If decorating with the Lemon Drizzle mix the icing sugar and lemon juice until you have a thick drizzle consistency. Drizzle over the tops of the cooled scones and leave to set.
Scones are always best served on the day they are made but will keep for up to a day if kept in an airtight container.
Serve with whipped or clotted cream, fresh blueberries or Blueberry jam.
TIPS AND FAQ'S To avoid tough scones, don't overhandle the dough. To help scones rise, cut and lift the cutter without twisting it.Can I use frozen Blueberries? I used Fresh blueberries, but I imagine you could use dried or frozen blueberries for this recipe.