Lemon Blueberry Scones
Lemon and blueberry baked together — blueberry scones, a coffee-shop copycat, lemon blueberry mini muffins — for slow mornings and weekday breakfasts.
★ snack
snackIngredients
- 500g Self-raising flour
- 2 tsp Baking powder
- 1 tsp Fine sea salt
- 3 tbsp Caster sugar
- 110g Cold unsalted butter (cubed)
- 200g Fresh blueberries
- 1 Lemon
- 300ml plus 1 tbsp Whole milk
- 1 Egg (for egg wash only)
- 1 tbsp Demerara sugar (optional)
Instructions
- 1Sift the flour, baking powder, sugar and salt into a food processor. Add the cold diced butter and pulse until the consistency of breadcrumbs.
- 2Tip the flour and butter mixture from the food processor into a large bowl, add the blueberries and lemon zest, and toss to combine. Make a well in the centre of the mixture and pour in 300ml cold whole milk. Using a fork initially, bring the mixture together then switch to your hands to form a shaggy ball of dough.
- 3Tip out onto a floured surface and bring together. Using a floured rolling pin, roll to an inch thickness (don’t worry if a couple of blueberries burst). Use a floured circular cutter to stamp out individual scones, rerolling the scraps.
- 4Transfer your scones to a Silpat- or greaseproof-lined baking tray and brush with egg wash (1 egg and a tbsp whole milk beaten together). Optionally sprinkle with Demerara sugar.
- 5Bake at 190°C fan for 20 minutes. Allow to cool slightly before enjoying with clotted cream and lemon curd — or whichever toppings take your fancy.
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Open in Pepper →Cold Butter Makes The Best Scones
A good scone is mostly about how you handle the dough. Keep everything cold, work it fast, and you get tall, flaky layers with berries that burst instead of bleed.
Cooks on Pepper reach for these on weekend mornings, when company is coming for coffee, or when there's a pint of blueberries on the counter that needs using up before it goes soft.
Every recipe here is simple enough for a regular morning: plain blueberry scones, a Starbucks copycat version, lemon blueberry mini muffins for lunchboxes, and lemon blueberry scones with real zest in the dough.
Quick Tips
- 1
Keep the butter cold
Grate frozen butter into the flour and work it in for under 2 minutes. Warm butter melts into the dough and you lose the flaky layers.
- 2
Toss berries in flour
Coat the blueberries in 1 tablespoon of the measured flour before folding them in so they stay put instead of sinking.
- 3
Zest before you juice
Grate the zest off 1 lemon first, then squeeze it. Rub the zest into the sugar with your fingers to pull out more flavor.
- 4
Chill before baking
Put the shaped scones in the freezer for 15 minutes before they go in the oven. They'll hold their shape and rise higher.
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