LOCATION: Recipes >> Breads Quick >> Lemon and Blueberry Scones
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Lemon and Blueberry Scones
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Yield: 16-18 scones
200 g self raising flour
1/2 teaspoon salt
50 g butter
25 g caster sugar
1/2 teaspoon lemon zest, finely grated
50 g blueberries
125 ml milk plus extra for brushing
Sift the flour and salt into a bowl. Rub in the butter finely.
Add the sugar, lemon zest and blueberries. Add the milk all at
once. Mix to a soft, but not sticky, dough with a knife.
Turn out onto a lightly floured board. Knead quickly until smooth.
Roll out to about 1 cm thickness. Cut into 16 to 18 rounds with
a 4 to 5 cm fluted cutter.
Transfer to a greased baking tray. Brush the tops with milk. Bake
towards the top of a hot oven 230 C / 450 F / Gas 8 for 7 to 10
minutes or until well risen and golden.
Cool on a wire rack. Serve fresh with butter or whipped double
cream or clotted cream and jam.
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