The addition of blueberry and lemon zest to these scones give a wonderful fresh summery flavour.
This recipe will make 7 x 65mm scones
You will need:
- 230g Plain Flour (plus extra for dusting)
- 1tsp Cream of Tartar
- ½ tsp Bicarbonate of Soda
- 30g Caster Sugar
- 60g Butter
- Grated zest of ½ Lemon
- 100g Fresh Blueberries (small berries if possible)
- 7 tbsp Cold Milk
- 1 egg beaten for glazing (optional)
- Pre heat the oven to 180 degrees grease baking sheet.
- Sift the flour, cream of tartar and bicarbonate of soda together.
- Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
- Stir in the lemon zest and blueberries until they are well distributed throughout.
- Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
- You do not want to over handle the dough or the will be hard and tough and you don’t want to crush the blueberries either.
- Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter. (if you are going for mini scones then the dough will need to be pressed out thinner).
- Place your scone on the baking sheet, reform the dough scraps and repeat until all the dough has been used.
- Brush over each scone top with the beaten egg.
- Bake for about 10 – 12mins or golden brown.
- These are best on the day of cooking but will keep for 2-3 days in an air tight container.
- I served mine with blueberry jam and fresh cream.