I made these scones this morning when my friend Sarah came to visit. They taste incredibly good. If you treat the dough really gently, the blueberries keep their shape and they burst in your mouth as you eat the scone. you can also make them with raspberries and strawberries and you can add chunks of white chocolate if you want to be a bit decadent, but I found them sweet enough with just the lemon glaze.
2 cups (approx 250g) self raising flour – (if you only have plain flour, you can use plain and add 2 teaspoons baking powder)
half a teaspoon of salt
2 tablespoons sugar
1 teaspoon baking powder (even though it is self raising flour, I added a little extra boost)
5 tablespoons (70g) butter or non-dairy spread
1 cup of blueberries (this is approx one small 150g punnet) washed and patted dry with kitchen roll
1 cup (250ml) of double cream (or approx 100ml of premium coconut cream if you are dairy free/vegan, this also works with coconut yoghurt)
For the glaze – approx 1 cup (140g) of icing sugar and half a fresh lemon
1. Heat the oven to 200 deg C and line a baking tray with some baking parchment.
2. Mix the dry ingredients in a bowl or food processor i.e. the flour, baking powder, salt and sugar.
3. Either rub in the butter/dairy free spread, or use the food processor to blend it in until it is like fine breadcrumbs.
4. Stir in the blueberries.
5. Add the cream and very gently fold it in without crushing the blueberries, then pat the mixture together to form a soft dough. Treat it very gently, it does not have to be perfectly smooth. (If using coconut cream, just add 50ml to start and then add more as you need it – you shouldn’t need more than 150ml in total but it depends on the consistency of the coconut cream. I also added a teaspoon of lemon juice when I used coconut cream, because regular milk has an acid in it and I think you need a little acid to help with rising. A little
cream of tartar would also work)
6. Roll the dough out into a long rectangle approx 12 inches by 3 inches. It will be quite a thick layer of dough (1-2 inches thick) Cut this in half, then cut each piece in half again so that you have four pieces approx 3 inches square. Cut each piece diagonally so that you have 8 scones.
7. Brush each scone with some cream (or milk) and place on baking tray. Bake for approx 25 minutes. If brushing with coconut cream, bear in mind that they will not brown like milk basted scones, so touch them gently to test if they are done. If they are a little blonde, it doesn’t matter, because the top will have icing on it.
8. To make the glaze, sift the icing sugar into a bowl. Wash the lemon, then grate the zest from the lemon – add this to the icing sugar. Halve the lemon and squeeze the juice. Add the juice to the icing mixture a little at a time until you get a soft glaze which isn’t too runny. You want it to flow, but not run off the scones.
9. Spread the glaze over the top of each scone. You can use a piping bag if you like, or just use the back of a spoon like I did.
10. Enjoy with tea, coffee and friends.
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