Hey…I’m back with a novice baker baking blog on this fine Sunday! My lovely daughter bought me the National Trust Book of Scones for Christmas and this is my first tried and tested recipe from that book.
This blueberry and lemon scone recipe is a favourite of Hanbury Hall and Gardens in Worcestershire. I visited here back in April 2015 but can’t recall if I sampled their scones.
So…is it scone to rhyme with cone, or scone to rhyme with gone? I tend to sway to cone myself 🙂
What you need for approx 10 large scones:
500g self-raising flour
125g caster sugar
125 butter (diced)
Zest of 1 lemon
To decorate, if required
100g icing sugar
What you do:
- Preheat your oven to 190°c. Line a baking tray with greaseproof paper.
- Sift the flour and sugar into a mixing bowl.
- Add the butter.
- With your fingertips rub together until it looks like breadcrumbs. I tried using the dough hook on my freestanding mixer but it didn’t work so I had to use the old-fashioned method!
- Add the lemon zest and blueberries, stir in.
- Add the milk a little at a time to make a soft dough.
- Turn out onto lightly floured surface and roll out to approx 3cm thick.
- Stamp out your scones using a 7cm cutter and place on baking tray. I brushed on a little milk here.
- Bake for approx 12 – 18 minutes until golden brown. Mine took the full 18.
- Cool on a wire tray.
- If required, make some lemon icing by mixing the icing sugar with the lemon juice and drizzle over the cooled scones.
- Serve with a cuppa 🙂
These lightly-scented lemon scones are really delicious. I wasn’t sure whether to serve them with butter and jam etc as you normally would a scone but I decided to go without. Wise decision as they weren’t dry and didn’t need the butter/jam added. Next time I need to roll the dough out thicker and more evenly – some of them were a little on the slim side!
Until next time…Happy Baking!