Lemon Blueberry Buttermilk Scones
Lemon Blueberry Scones are a great flavour combination. Serve them warm, straight from the oven with butter, clotted cream and blueberry jam
Print
Pin
Save
Servings: 8
Calories: 226kcal
Equipment
- large mixing bowl
- weighing scales
- Measuring jug
- measuring spoons
- Fork or knife to bring dough together
- Scone/cookie cutter
- Baking sheet
- Silicone liner or baking parchment
Ingredients
- 300 g self raising flour (plus extra for dusting worksurface)
- 50 g caster sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 50 g unsalted butter
- 1 lemon zested (finely grated zest)
- 80 g blueberries
- 1 large free range egg (plus one extra egg, beaten to make an egg glaze to paint over the scones before baking)
- 100 ml buttermilk
Instructions
- Preheat the oven to 220°C/200°CFan/390F. Line a baking sheet with a silicone mat or baking parchment.
- Place the flour, sugar, baking powder and salt into a mixing bowl and stir to combine.
- Add the butter and rub it into the flour mixture with your fingers until it resembles fine breadcrumbs. Work quickly as you don't want the butter to warm up and melt.
- Toss the blueberries in a tablespoon of flour to coat them. Doing this stops the blueberries from sinking to the bottom of the scones while baking.
- Now add the lemon zest and blueberries into the dry ingredients and stir well to combine.
- In a measuring jug, mix the egg with the buttermilk.
- Add the egg mixture into the dry ingredients and mix gently with a fork or knife, just enough to bring the mixture together into a dough. DO NOT OVERMIX OR KNEAD THE DOUGH!
- Turn the dough out onto a well floured work surface and gently pat down to 2.5cm (1").
- Cut the scones with a scone cutter or knife to the desired shape and size. Cut the first round of scones then gently bring the leftover dough together again before cutting more scones until all the dough has been used.
- Place the scones onto the baking sheet and brush the top of each scone with egg wash or milk.
- Place the scones into the warm oven and bake for 16-18 minutes until golden. Note that cooking times will vary depending on the size of the scone cutter used. I used a 6cm (2 ½ inch) scone cutter.
- Remove the scones from the oven and place on a wire rack to cool for 5-10 minutes before serving.
Notes
- Do not overwork the dough or it will result in tough, dense scones. Use a light touch and only handle the dough enough to bring together.
- Liberally flour your work surface to stop the dough from sticking.
- The buttermilk in the UK is quite thick, if you are using milk, you may need to reduce the quantity.
- Baking times will vary depending on the size of the scone cutter used.
- If you don't have a scone cutter, use the bottom of a glass or cup to shape the scones. Alternatively use a sharp knife to cut the scones.
Nutrition Facts
Lemon Blueberry Buttermilk Scones
Amount Per Serving
Calories 226
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 35mg12%
Sodium 81mg4%
Potassium 73mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 8g9%
Protein 6g12%
Vitamin A 213IU4%
Vitamin C 2mg2%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Tried this recipe? We'd love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook