Blueberry and Lemon Scones
This is a tear-and-share type recipe, where you just make one large round and divide it roughly into 8. Using buttermilk gives the scones a wonderful lightness, and needless to say, you could top them with butter, or for a special occasion, some lemon curd and clotted cream. Enjoy!
Ingredients
- 370 g Self raising flour
- 1 tsp baking powder
- ½ l tsp bicarbonate of soda
- ½ tsp fine salt
- 60 g/2 ½ oz caster sugar
- 80 g unsalted butter chilled and cut into small pieces
- 250 ml buttermilk
- 1 lemon zest and 1 tbsp juice
- 150 g blueberries
- 1 egg beaten
- 1 tbsp demerara sugar
Instructions
- Preheat the oven to 200˚C, gas mark 6. Line a baking tray with parchment. Put the flour, baking powder, bicarbonate, salt, sugar and butter in a food processor; pulse until resembling fine breadcrumbs (or rub together by hand), and tip into a large bowl. Make a well in the centre, then add the buttermilk, lemon zest and juice, plus most of the blueberries. Gently combine into a shaggy, slightly sticky ball of dough, but be careful not to overwork it, or break up the blueberries.
- Generously dust the lined baking tray with flour, then scrape the dough into the centre. Dust the dough with flour, then with floured hands, lightly flatten it into a 20–22cm round. Dust a long, sharp knife with flour and cut the dough into 8 equal wedges, keeping them together in a circle. Dot the remaining blueberries over the top, gently pressing them into the dough. Brush the top with the beaten egg and sprinkle over the demerara sugar.
- Bake for 30–35 minutes until golden, firm to the touch and hollow-sounding when the base is tapped. Leave to cool for 5 minutes, then carefully transfer to a wire rack to cool further. Serve in wedges with clotted cream and jam, lemon curd or butter, if liked.
- To get ahead: best eaten on the day, but will keep for a day or two. Warm gently in the oven to refresh them.
- Freeze: freeze on the day they are made; they can be warmed through in the oven from frozen.