Blueberry and lime sconesDec 01, 2019
I’m always overtaken with an uncontrollable urge to bake something for breakfast the morning after watching the Great British Bake Off ( GBBO). Unfortunately most of my B&B guests have filled up on fruit, bircher muesli, toast and full Shropshire breakfast, so don’t touch the baked goods, but when a girl’s got to bake she’s got to bake.
For some reason I’ve been thinking about making blueberry scones for some time. Scones are a big thing for breakfast in America, but they tend to be shorter crispier beast than the traditional English scone.
These scones are a version of the traditional scone we get in the UK, but with the addition of blueberries and lime zest. They are not too sweet and the lime zest isn’t overpowering but somehow enhances them.
You can use fresh or frozen blueberries. I use buttermilk in most of my baking – it really does make a difference. If you don’t have buttermilk you can use milk with a teaspoon of lime ( or lemon juice ) added a few minutes before you use it.
- 225g self raising flour
- 1 tsp baking powder
- 40g cold butter diced into small cubes
- 40g caster sugar
- 140 ml buttermilk
- 1 egg
- 50g blueberries
- zest of a lime
Preheat the oven to 220 degrees C or fan 200 degrees.
Place some baking parchment or silicon sheet on a baking tray.
Mix the flour and baking powder together, then rub in the butter till it resembles fine breadcrumbs ( I always do this in my mixer as I’m an incredibly lazy cook ).
Stir the sugar and lime zest into the flour mix then, in a small separate bowl, whisk together the buttermilk and egg. Pour the buttermilk mixture gradually into the flour mix, mixing gently together. You’re looking for a soft, not sticky dough, so you may not need all of the liquid. Be careful not to overmix.
Tip the dough out onto a floured surface and fold it in half a few times. Pour the blueberries on top and fold it over a few more times.
I don’t bother with a rolling pin, just press out the dough with my hand till it’s about 3cm thick. Then using a cutter cut out your scones. A round 7 cm cutter will give you about 6 scones. Pull any bits of dough together and press out again so you get the maximum number of scones out of your dough.
Put the scones on the baking tray and brush with leftover buttermilk/egg mix. Put in the oven for about 10 minutes. You’re looking for a nice golden brown top and a well risen scone.
Best eaten warm!
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