Blueberry and Lemon Curd Scones
- Serves:
- 24
- Ready in:
Ingredients
- 300g self-raising flour
- 1 tsp baking powder
- 75g butter, cut into small squares
- 50g caster sugar
- 100g blueberries
- 3 tbsp The English Provender Co. Luxury Lemon Curd
- 150ml milk, plus extra for brushing
To serve
- clotted cream
- The English Provender Co. Luxury Lemon Curd
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs.
- 2
Stir in the sugar and blueberries and mix well. Whisk together the milk and lemon curd and gently stir into the breadcrumb mixture, with a rounded knife until the mixture is a soft dough and comes together in a ball.
- 3
Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm thickness, then using a 6cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more.
- 4
Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Cool on a rack.
- 5
Delicious served warm or cold, split in half and top with clotted cream and lemon curd.
PER SERVING: 17.6g FAT (Excluding extras)
Blueberry and Lemon Curd Scones was taken from 71 of COOK VEGETARIAN
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- 300g self-raising flour
- 1 tsp baking powder
- 75g butter, cut into small squares
- 50g caster sugar
- 100g blueberries
- 3 tbsp The English Provender Co. Luxury Lemon Curd
- 150ml milk, plus extra for brushing
To serve
- clotted cream
- The English Provender Co. Luxury Lemon Curd
- 1
Preheat the oven to 200C/400F/Gas 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs.
- 2
Stir in the sugar and blueberries and mix well. Whisk together the milk and lemon curd and gently stir into the breadcrumb mixture, with a rounded knife until the mixture is a soft dough and comes together in a ball.
- 3
Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm thickness, then using a 6cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more.
- 4
Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Cool on a rack.
- 5
Delicious served warm or cold, split in half and top with clotted cream and lemon curd.
PER SERVING: 17.6g FAT (Excluding extras)
Blueberry and Lemon Curd Scones was taken from 71 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
