Blueberry and Lemon Curd Scones
Serves: 24
Cost CuttingEco FriendlyFreezes WellQuick Make
Ingredients:
300g self-raising flour1 tsp baking powder
75g butter, cut into small squares
50g caster sugar
100g blueberries
3 tbsp The English Provender Co. Luxury Lemon Curd
150ml milk, plus extra for brushing
[hd]To serve[/hd]
clotted cream
The English Provender Co. Luxury Lemon Curd
method:
- Preheat the oven to 200C/400F/Gas 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs.
- Stir in the sugar and blueberries and mix well. Whisk together the milk and lemon curd and gently stir into the breadcrumb mixture, with a rounded knife until the mixture is a soft dough and comes together in a ball.
- Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm thickness, then using a 6cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more.
- Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Cool on a rack.
- Delicious served warm or cold, split in half and top with clotted cream and lemon curd.
