Blueberry-and-lemon-scones

Blueberry scones

A must for afternoon tea, bursting with fruit and tangy lemon curd

By , 25 February 2019

(6 votes)

Blueberry scones
  • Cook: 30 Mins
    plus cooling

  • Serves: 10

  • Price: 14p per serving

Nutritional Info
Each 48g serving contains
  • Energy

    518KJ

    124KCAL

    6%
  • Fat

    5.3g

    med

    8%
  • Saturates

    3.4g

    high

    17%
  • Sugars

    5.8g

    med

    6%
  • Salt

    0.20g

    med

    3%
of your reference intake.
Typical energy values per 100g: 1079kJ/258kcal.
Ingredients
  • 125g self-raising flour, plus extra to dust
  • ½tsp baking powder
  • 25g unsalted butter, plus extra for greasing
  • 50g blueberries
  • 25g caster sugar
  • 75ml semi-skimmed milk
  • 100g light mascarpone
  • 2tbsp fat-free fromage frais
  • 50g lemon curd
Method
  • Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.

  • Sift together the flour and baking powder. Rub in the butter until it resembles breadcrumbs. Stir in the blueberries and the sugar. Add the milk, reserving 2tsp; mix to a dough.

  • Dust a work surface with flour; pat the dough to 1.5cm thick. Cut into 10 rounds with a 5cm cutter.

  • Arrange on the tray and brush with the reserved milk. Bake for 15-18 mins until golden. Cool on a rack.

  • Mix the mascarpone and fromage frais. Split the scones and fill with this mixture and the lemon curd.