I think lemon curd may be slightly addictive. It's one of those things you don't have for ages then, when you do, you just can't stop, smothering it on biscuits, toast, scones, anything for thre weeks. Or is that just me? We do love afternoon tea here at Attachment Towers, and these delicious blueberry and lemon scones are made frequently, much to everyone's delight. With Easter coming up, there's no better time to grab your apron and rustle up a proper cream tea for family or friends.
Blueberry and Lemon Scones
Makes 10
Ingredients
300g self- raising flour
1 teaspoon baking powder
75g butter, cut into small squares
50g caster sugar
100g blueberries
150ml milk, plus extra for the glaze
3 tablespoons lemon curd, try The English Provender Co. Luxury Lemon Curd
To serve:
Clotted cream
Lots more lemon curd
Method
1. Preheat the oven to 200°C. Grease and flour a baking tray.
2. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs. Stir the sugar and blueberries through evenly.
3. Whisk the milk and lemon curd together. Gently stir the liquid into the breadcrumb mixture with a rounded knife until the mixture becomes a soft dough and comes together into a ball. Handle the dough as little as possible, or it will become tough.
4. Gently knead the dough on a lightly floured surface to remove any cracks. Roll out evenly until it is 2cm thick, then use a 6cm fluted pastry cutter to cut out rounds.
5. Gather up any spare bits of dough and knead lightly, then roll out to 2cm thickness and make more scones. You should have around 10.
6. Place the rounds on a baking tray, spacing them a little apart, and brush the tops with milk.
7. Bake for 10-12 minutes, until risen and golden brown on top. Transfer to a wire cooling rack.
8. Serve warm or cold, with clotted cream and lemon curd.
Cook's tip: Remaining scones can be stored in an airtight container for 2-3 days, just warm them in the oven when needed.
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Blueberry and Lemon Scones
Makes 10
Ingredients
300g self- raising flour
1 teaspoon baking powder
75g butter, cut into small squares
50g caster sugar
100g blueberries
150ml milk, plus extra for the glaze
3 tablespoons lemon curd, try The English Provender Co. Luxury Lemon Curd
To serve:
Clotted cream
Lots more lemon curd
Method
1. Preheat the oven to 200°C. Grease and flour a baking tray.
2. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs. Stir the sugar and blueberries through evenly.
3. Whisk the milk and lemon curd together. Gently stir the liquid into the breadcrumb mixture with a rounded knife until the mixture becomes a soft dough and comes together into a ball. Handle the dough as little as possible, or it will become tough.
4. Gently knead the dough on a lightly floured surface to remove any cracks. Roll out evenly until it is 2cm thick, then use a 6cm fluted pastry cutter to cut out rounds.
5. Gather up any spare bits of dough and knead lightly, then roll out to 2cm thickness and make more scones. You should have around 10.
6. Place the rounds on a baking tray, spacing them a little apart, and brush the tops with milk.
7. Bake for 10-12 minutes, until risen and golden brown on top. Transfer to a wire cooling rack.
8. Serve warm or cold, with clotted cream and lemon curd.
Cook's tip: Remaining scones can be stored in an airtight container for 2-3 days, just warm them in the oven when needed.
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Recipe c/o The English Provender Co.
Check out our other afternoon tea recipes and Easter recipes