Upgrade the classic British Cream Tea with these Blueberry Lemon Scones. Fruity & zesty with a soft, tender crumb and a tangy sugared lemon crust. Pile high with lemon curd and clotted cream for a lusciously indulgent summertime treat
When it comes to summertime baking, British scones are hard to beat. They are speedy to make, require only a few store cupboard ingredients and are sure to liven up tea time. The added bonus is that they can be piled high with jam and clotted cream and nobody will so much as raise an eyebrow. It goes with the territory – summertime and scones are made for each other.
These Blueberry Lemon Scones are a simple adaptation of the traditional scone. They are made in just the same way, but I’ve added a scattering of sweet, juicy blueberries and some tart lemon to them to make them extra fruity and refreshing. And here’s the clincher. I’ve topped these Blueberry Lemon Scones with a sugared lemon crust that is sweet & citrussy and takes these scones beyond first-class.
Bonus: you don’t even have to wait until they are cold to get stuck in. Warm will do.
My favourite way to serve these Blueberry Lemon Scones is with some zesty lemon curd and copious amounts of clotted cream.
I’m making no excuses.
And now for the awkward part. Being a food-obsessed person, you’re probably expecting me to whip out a much-loved, tried and tested, blindingly brilliant recipe for homemade lemon curd. Um… will a referral do? I came across a gem of a recipe for lemon curd from Cookies for England earlier this week. Although my shop bought lemon curd was fine, this homemade version somehow manages to look so much more appetising. It’s also really quick to make and requires just 4 ingredients.
I have a few of these Blueberry Lemon Scones floating around in my freezer. I think it’s time to pull them out and give them the Five Star treatment with some homemade lemon curd. Oh, and maybe a scoop or two of clotted cream.
British scones are generally less sweet than American scones but no less tasty. They really are great vessels for whatever you choose to top them with. If you can’t get hold of clotted cream then whipped cream would be a great substitute, or for a less sweet treat, a generous slick of butter. Whatever you decide to spread on top of these scones, my advice is to splurge shamelessly.
- 275 g/ 9 1/2 oz Plain (all purpose) flour
- 3 tsp Baking powder
- 1/4 tsp Salt
- 50 g/ 2oz Unsalted butter (softened)
- 40 g/ 1.5oz Caster sugar
- 100 g/ 4oz Fresh blueberries
- Zest 1 lemon
- 2 tbsp Lemon juice
- 1 Wgg
- 200 ml/ 3/4 cup + 1 tbsp Buttermilk
- 1/2 tsp Lemon juice
- 4 tsp Caster sugar
- A little beaten egg
Preheat the oven 220°C/ 425°F/ GM7 and lightly grease 2 baking sheets (or use non-stick ones)
Put the flour, baking powder and salt into a large basin & mix. Add the butter and rub in
Stir the caster sugar through the flour mix, then add the lemon zest and blueberries. Toss briefly
Put the egg, buttermilk and 2 tbsp of lemon juice into a jug and beat well. Reserve about 2 tbsp of the liquid and add the rest to the mixing bowl. Stir, as gently as you can, with a blunt knife, to form a sticky dough. Try not to damage the blueberries too much. Add a little more liquid if necessary - it is better to have a wet dough than a dry dough
Once combined, turn onto a floured worktop and, using your hands, press the dough out to a thickness of around 2.5 cm (1 inch)
Use a straight edged circular cutter (6cm diameter) to stamp out scones from the dough. Dip the cutter in flour and plunge it straight down into the dough without twisting. This helps the scones rise evenly and hold their shape.Push the remaining dough together, knead lightly and use to press out a few more circles. You should get around 10 scones cut from the dough
Place the scones on the baking sheets and brush the tops with a little beaten egg
Quickly stir the caster sugar and lemon juice for the sugar glaze together. It will form a thick paste. Divide the mixture between the scones, placing a little on the top of each one. There is no need to spread it out
Bake for 10-15 minutes until well risen and golden
Allow to cool on a wire rack then serve with clotted cream and lemon curd or a lick of butter
Store in an airtight tin. Best eaten within 24 hours - preferably on the day of baking