Blueberry scones

Blueberry scones

By
From
How to Cook Cakes
Makes
12
Photographer
Peter Cassidy

These scones are delicious served warm from the oven. Break them into separate pieces along the indentations and serve with butter, lemon curd, or a little of each. They can also be served at room temperature, but are always best eaten on the day of baking. You will need a 30 x 20cm baking tray.

Ingredients

Quantity Ingredient
oil, to grease
450g self-raising flour, plus extra to dust
1 teaspoon salt
120g butter
90g soft light brown sugar
150g fresh blueberries
60g dried blueberries
1 large lemon
300g natural yoghurt

For the topping

Quantity Ingredient
1/2 lemon
1 1/2 tablespoons natural yoghurt
30g porridge oats
1 1/2 tablespoons soft light brown sugar

Method

  1. Heat the oven to 220°C. Lightly oil the baking tray.
  2. For the topping, finely grate the lemon zest and squeeze the juice, then add both to a small bowl with the yoghurt. Beat lightly with a fork to mix and set aside.
  3. To make the scones, sift the flour into a large bowl with the salt. Cut the butter into 1cm cubes and rub into the flour using your fingertips, until the mixture resembles coarse breadcrumbs. Stir in the sugar and the fresh and dried blueberries.
  4. Finely grate the lemon zest and squeeze the juice. Make a well in the centre of the dry ingredients and pour in the yoghurt, lemon zest and juice. Stir briskly using a cutlery knife until the dough starts to come together. Gather the dough with your hands; it should be soft and springy.
  5. Roll or pat the dough out into a large rectangle, about 15 x 20cm and approximately 2.5cm thick. Cut into 12 squares and place the squares on the prepared tray so they are just touching each other.
  6. Brush the top with the yoghurt and lemon topping mixture and sprinkle over the oats and soft light brown sugar. Bake in the top third of the oven for 30–40 minutes until well risen and golden brown. If the centre looks damp or doughy, bake for a further 5 minutes, or until cooked through. You may need to move it to a lower shelf after 30 minutes of cooking if it is getting a little too brown.
  7. Remove from the oven and leave to cool in the tin for about 5 minutes, then transfer to a wire rack to cool slightly before breaking into pieces and serving.

Note

  • If you can’t find dried blueberries, use dried cherries or raisins instead.
Tags:
cakes
baking
Leiths
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