Blueberry scones with lime drizzle
Blueberry
scones with lime drizzle
- 50
minutes + cooling
- Makes
6-8
-Ÿ
Easy
Ingredient
•
Self-Raising flour 225g
•
Butter 75g, Chilled And Diced
•
Demerara Sugar 40g
•
Milk 125ml
•
Blueberries 100g
•
Lime 1, Zested And Juiced
•
Icing Sugar
•
Clotted Cream And Lemon Curd To Serve
Recipe
1.
Heat the oven to 220C/fan 200C/gas 7. Line a
baking sheet with baking paper. Tip the flour into a bowl, add the butter
and rub in until the mixture looks like breadcrumbs, then stir in the sugar.
Add the milk and blueberries and stir with a knife to form a soft dough. Tip it
onto a lightly floured surface and knead once or twice to bring it
together, then move it to the baking sheet and pat it out to a circle about
2.5cm thick. Dip a knife blade in flour and mark the circle into wedges,
cutting almost all the way through (wiggle it round any blueberries).
2. Bake for 15-20 minutes, or until risen and golden, then slide onto a
wire rack. Mix the lime zest and juice with enough icing sugar to make thick
icing. Spoon icing onto each one.
- Per
serving 197kcal | protein 3.2g | carbs 27.5g | fat 8.4g | sat fat 5.1g | fibre
1.5g | salt 0.4g
