Lemon & Blueberry Scones

I was asked by one of my followers if I could do a recipe for lemon & blueberry scones as they could never get them to rise properly. So as I like a challenge I had to give it a go! I used my usual cafe recipe and it worked perfectly.

All my sweet scones contain buttermilk as I think it makes a much lighter scone. Don’t be put off by the buttermilk it is easy to make yourself with milk and lemon juice.

I tried many methods and versions before I opened my cafe and these were definitely the best. I got lots of lovely comments from customers about my scones when I had my cafe.

I think the lemon and blueberry is a really great flavour combination and it works really well in these scones. You can just spread them with butter, blueberry jam or lemon curd and add a bit of clotted cream for a luxurious afternoon tea!

Jump to recipe

Preheat the oven to 220°C (200°C fan), then line

a baking tray with baking parchment.

In a large bowl place the self raising flour, baking powder and butter.

Rub the butter into the flour until you have a texture of fine breadcrumbs.

Add the sugar, blueberries, lemon zest, egg and around 55ml of the buttermilk to the dry ingredients. Mix together with a knife until combined.

Using your hands, bring the ingredients together to form a soft but not sticky dough. Add more buttermilk if the dough is dry.

Tip the dough onto a lightly floured surface and gently roll out or flatten with your hands to about 2cm thickness. Cut out six scones using a 6cm round cutter.

Place the scones on the prepared baking tray. Brush with any remaining buttermilk or an egg wash.

Bake for 12-15 minutes

Lemon & Blueberry Scones

Sarah’s serving: 6

Sarah's Skill: Easy

Baking time: 12-15 minutes

INGREDIENTS

230g self-raising flour

1 tsp baking powder

40g unsalted cubed cold butter

40g caster sugar

1 lemon, zested

75g blueberries

1 large egg

75ml buttermilk

METHOD

1. Pre-heat the oven to 220°C (200°C fan). Line a baking tray with baking parchment.

2. In a large bowl weigh out the self raising flour, baking powder and butter.

3. Rub the butter into the flour until the mixture resembles fine breadcrumbs.

4. Add the sugar, blueberries, lemon zest, egg and around 55ml of the buttermilk to the dry ingredients. Mix together with a knife until combined.

5. Using your hands, bring the ingredients together to form a soft but not sticky dough. Add more buttermilk if the dough is dry.

6. Tip the dough onto a lightly floured surface and gently roll out or flatten with your hands to about 2cm thickness. Cut out six scones using a 6cm round cutter.

7. Place the scones on the prepared baking tray. Brush with any remaining buttermilk or an egg wash.

8. Bake for 12-15 minutes until golden brown.

EQUIPMENT USED

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SARAH’S EXTRA SLICE

Do not try and cut out more than six scones with a 6cm round cutter from the dough or you will have flat scones.

To make your own buttermilk place the juice of half a fresh lemon in a measuring jug then fill with milk to the 75ml line and mix. After a few minutes the milk will thicken and look curdled and it will be ready to use.

You can use fresh or frozen blueberries in this recipe.

These scones can be frozen for up to a month.