Spring is in the air… Blueberry and lemon scones

As the sun is finally out and spoiling us with a hint of spring, we are going on a picnic. The blanket is packed, the bikes are ready and the thermos is filled with chamomile tea. The last, and most important item, are the blueberry and lemon scones.

The Epicurean Architect Blueberry & Lemon Scones Recipe

I usually love a plain scone with homemade raspberry jam and lots of clotted cream. This time, however, I feel like something springish and lighter. The flavours of lemons and blueberries are bursting with fresh and zest. They make me think of frolicking through a daffodil field in a white, linen nightgown, á la Julie Andrews. We don’t have any daffodil fields close to us, so luckily for everyone, this is unlikely to happen.

The Epicurean Architect Blueberry & Lemon Scones Recipe

Back to the scones, I use frozen blueberries and fold them through gently, right at the end of the recipe so they don’t turn the scone mix blue. Get the scones in the basket quickly and race to your picnic location so you can eat them warm with lots of salted butter and a cup of chamomile tea.

The Epicurean Architect Blueberry & Lemon Scones Recipe

Enjoy, savour and devour!

The Epicurean Architect Blueberry & Lemon Scones Recipe

Blueberry and lemon scones

Serves 6
Prep time 10 minutes
Cook time 10 minutes

3 cups plain or Gluten Free flour 
6 tsp baking powder
¼ tsp salt
1 Tbsp sugar
zest and juice of 1 lemon
1 cup of blueberries, if using frozen do not defrost
75g butter (dairy or vegan), soft
1 – ½ cups milk (dairy, oat or coconut)

Preheat oven to 220°C. Sift flour, baking powder, salt and sugar in a bowl and stir to combine. Add the lemon zest. Using a dinner knife cut the softened butter through the flour mixture until it resembles breadcrumbs. Add 1 cup of the milk and the lemon juice and mix with the knife. Add more flour or milk to form a soft dough. Try to mix as little as possible as this makes the scones fluffier. Fold through the blueberries. Form 4 balls from the dough and cut the balls twice, crossways to form 16 smaller wedges. Brush the surface of the scones with milk. Place evenly on a baking papered lined oven tray and bake in the center of the oven for 10 minutes of until golden brown and springy to touch. Eat warm, cut in half with salted butter and chamomile tea.

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