Blueberry and lemon is a classic flavour combination that rarely fails to please. Luxurious white chocolate adds another great flavour into the overall mix. The result is lovely, light and tasty scones. And they’re so easy to make, you could be munching one (or two) with a cup of tea in well under an hour.
Makes: At least 15 small scones
Time: About 40 – 45 minutes
Equipment: No special items, it’s a “no-nonsense, bowl and wooden spoon” type of bake.
- 500g self-raising flour
- pinch of salt
- 125g caster sugar
- 125g butter, in small pieces
- 75g blueberries + a tsp flour
- Grated zest of a large lemon
- 75g white chocolate chips (or small pieces)
- Up to 150ml buttermilk (or Greek yogurt)
- Half an egg or a small amount of milk/buttermilk for glazing*
*I find that there’s usually enough liquid left in the buttermilk tub to glaze a batch of small scones.
1. Preheat the oven to 190C/ Fan 170C/ 375F/ Gas 5. Line one or two baking sheets with baking parchment, or simply oil the sheets.
2. Sift the flour, salt and sugar into a mixing bowl then rub in the butter until the mixture is a fine crumb consistency.
3. Toss the blueberries in a teaspoon of flour then stir them in with half of the lemon zest and all the white chocolate, until fully combined.
4. Add enough of your chosen liquid(s) to make a soft dough and knead briefly until smooth. Roll or pat the dough out to about 3cm thick and stamp out scones with a small/medium size cutter (around 6cm – 7cm). Dip the cutter in flour occasionally as you do this, to help release them.
5. Place the scones well apart on the baking trays. Brush the tops with egg, milk or buttermilk and sprinkle on the remaining lemon zest. Bake for 12 – 18 minutes until well risen and golden. Leave on the tray for a few minutes then transfer to a wire rack to cool fully.