Scones are a quintisential part of an Afternoon Tea. Most people think of Scones with Jam and Cream, but there are a huge variety of different flavours that work perfectly too.
Scones should have a crisp outside, and a light, crumbly middle - that aside, why stick to the traditional plain, fruit or cheese scones.
The great thing about Scones is how quick and easy they are to make, so you can make these from start to finish in under an hour, and they taste great while still warm with a lovely cup of tea.
Lemon Blueberry Scones
Light, fluffy scones packed with Blueberries and a delicate taste of lemon, with a crisp outside.
- 250 grams Plain Flour
- 75 grams Granulated Sugar
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Lemon Juice
- 100 grams Unsalted Butter
- 120 ml Double Cream
- 1 Egg (large)
- 1 tsp Vanilla Extract
- 150 grams Frozen Blueberries
- Milk for brushing
- 2 tsp Sugar to sprinkle on top (Granulated or Caster are fine)
- 100 grams Icing Sugar
Preheat the oven to 190 Fan / Gas Mark 5
In a mixing bowl, sieve the Plain Flour, Sugar, Baking Powder and Salt
Mix in the butter with your fingers, until it resembles bread crumbs.
Whisk the Double Cream, Egg, 1 tbsp of Lemon Juice and the Vanilla Extract together in a bowl or jug. Pour into the dry ingredients and butter mix.
Mix together with a fork, or your fingers. Try to work the dough as little as possible or the Scones will be overly dense. The mixture should be sticky and wet - don't worry about this.
Add the frozen blueberries, and mix them in to the dough, still trying not to over work it.
Lightly flour a worktop or chopping board, and roll out the dough into a disk about an inch thick. Cut into 8 segments and put onto a baking tray (either greased or lightly floured).
Put into the fridge for 10-15 mins before baking. Keeping them cold will help limit spreading when they bake.
Take out of the fridge, and brush with a little milk and sprinkle with a little sugar.
Bake at 190 Fan (Gas Mark 5) for 20 - 25 mins. Check after 20 mins and if necessary return to oven, making sure to turn the tray if they are browning on one side.
Remove from the oven and place on a baking rack to cool for 15 minutes.
Make the lemon icing by adding 1 tbsp of lemon juice to the icing sugar and whisking with a fork. Drizzle over the cooled scones.
My top tip for great scones that are light and fluffy in the middle, but crisp on the outside is to keep everything cold. In most baking you are told to have your ingredients at room temperature, but definitely not with scones.
It may sound obsessive, but keep all your wet ingredients in the fridge until the very last minute, and the frozen blueberries in the freezer until they are needed.