These quick lemon and blueberry scones are the perfect accompaniment for a summer afternoon tea. And summer has to be all about the afternoon tea! If you’re not familiar with this tradition, it started in Britain in the mid-19th century. It consists of a selection of finger sandwiches, scones with jam and cream, and patisserie. Along with cups of tea, all served on dainty china.
Whether you plan to make these scones as an afternoon treat in their own right, or as part of a more substantial afternoon tea, they will add a bit of extra interest. Scones can get a bit ‘samey’ after a while, so mixing them up and adding new flavours is a great option.
This is a lighter, summery way to enjoy your scones. The addition of lemon and blueberries gives a them a fresh, bright look and taste. I’ve used a little brown sugar in these and they are not particularly sweet. If you prefer yours sweeter, you could always glaze them with a little icing.
You’ll find glacé icing in my rosemary and lemon polenta cake recipe – and if you’ve got lemons to use up and are looking for more summery baking ideas, this is a great one too.
Because scones are so quick and easy to make, you can have these on the table in no time. Perfect if you have unexpected visitors or when the sun comes out and you’ve got time for a cup of tea in the garden. They’re quick to make and quick to eat – enjoy!
Recipe
Ingredients
250 g SR flour
1 teaspoon baking powder
35 g brown sugar
70 g butter or dairy-free margarine
125 g blueberries
90 ml milk or milk alternative
1 egg, beaten
Zest of a lemon plus one teaspoon of juice
Method
Set the oven to 190°C and sprinkle a large baking tray with flour or line with parchment paper.
Sieve the flour into a bowl and mix in the baking powder and brown sugar.
Rub in the butter using your fingers or a pastry tool until it resembles fine breadcrumbs.
Add the blueberries and mix in.
Make a well in the centre and add the milk, egg, and lemon juice and zest. Mix in with a knife to begin with and then use your hands to bring the dough together.
Tip out onto a floured surface and knead very lightly (without squashing the blueberries!).
Roll or press flat – how thin you make the dough will depend on how thick you would like your scones.
Use a cutter or knife to make your scones and place on the baking tray. I made mine thin and chose a medium-sized cutter which produced almost 14 scones: the thicker your dough and the larger your cutter, the fewer scones you’ll have.
Bake for around 17-20 minutes, until well risen and golden brown. Thicker or larger scones may take a little longer.
Remove from the baking tray and allow to cool on a baking rack.
Great served warm!
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Categories: Baking, Biscuits and Cookies, Cakes, Dairy-Free Baking, Fruit, healthy baking, Recipes
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