At the moment – rather depressingly – we seem to be having a lot of cold and grey around us in London as it’s been raining for days now.
Luckily, I made some blueberry scones on that one sunny weekend we had a little while ago, which allowed me to take the photos on my sun-flooded balcony and I can now bring you a hint of summer with this summery receipe and sun-lit photo!
I’ve always liked English scones with clotted cream and strawberry jam but I also like to try out new angles on old classics and therefore had to try these blueberry scones, I found a receipe in the Rose Bakery ‘Breakfast Lunch Tea’ cookbook for. Apparently, they are one of their bestsellers in their Parisian Cafe and I’m not surprised.
I had a feeling they would go down well with some lemon curd and crème fraiche – and my feeling was right. It makes them more ‘brunchy’ and maybe a little more ‘summery’ too.
Receipe from the Rose Bakery ‘Breakfast Lunch Tea’ cookbook
For 12 – 15 scones you’ll need:
- 500g flour (plus extra for dusting)
- 2 very heaped tbsp baking powder
- 2 heaped tbsp sugar
- 1 tsp salt
- grated zest of 1 lemon
- 110g unsalted butter, cut into pieces
- 2 handfuls blueberries
- 2 eggs
- circa 300ml milk
- 1 tbsp demerara/light brown sugar
- creme fraiche & lemon curd to serve
Preheat the oven to gas mark 6 and grease a baking tray with butter or oil.
Mix th flour and baking powder in a bowl, then add the sugar and salt. Now add the butter and rub in with your fingers until the mixture resembles breadcrumbs. Add the lemon zest and blueberries and mix well.
Beat one egg in a measuring jug and add enough milk to reach the 300ml mark.
Make a well in the middle of the dough mix, pour in the liquid and use a fork to work it into the dry ingredients. Finish by hand but without overworking the mixture – you want a softish but still firm dough and it should not be sticky! (If it’s too dry add a little milk, if it’s too wet add some flour)
On a floured surface pat and roll out the dough to about 3cm thick, pressing the cutter straight down and pulling it straight up (to ensure the scones rise up straight). Using a 5cm cutter, cut the dough into rounds and place them on the tray (they can sit quite close together).
Beat the other egg and use to glaze the top of the scones, ensuring that the glaze only goes on the top (otherwise the scones won’t rise that well). Sprinkle with the Demerara sugar and bake for 15-20 minutes until lightly golden.
Serve warm with lemon curd and a dollop of creme fraiche.