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Bug and Cat’s Blueberry Lemon Scones

August 15, 2019 By Bug and Cat

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Blueberry Lemon Scone

VeggieConverter’s Note: Blueberry lemon scones? Yes, please! Don’t mind if I do. Made by my kid and not me? Even better. 

If you aren’t familiar with scones,  you crazy. Just kidding, mostly . . .

Scones are basically biscuits and are often filled with delicious fruity goodness. Bug decided, presumably with a little help from Bjou, that she’d go for Blueberry Lemon, for her first venture into Sconeland.

When we were at Wimbledon Village. . .Let me just repeat that for funsies. When we were at Wimbledon Village. Ahh, memories.

We ate at a lovely little cafe, called the Ivy Cafe and enjoyed an English tea service that included sultana fruit scones with clotted cream and raspberry jam. They were delicious. But, you know, I prefer blueberries over sultanas. So these are way better. 

So, you know, let’s get to Bug’s tasty, tasty recipe for scones.

Bug and Cat’s Blueberry Lemon Scones

Adapted from The Great British Bake Off Big Book of Baking

Ingredients

240 grams gluten-free flour (I use THIS flour)

50 grams blueberries

50 grams sugar

2 teaspoons lemon zest

1/2 teaspoon salt

1 tablespoon baking powder

50 grams butter

100 ml yogurt

1 medium egg

Materials

1×6 cm round cutter

1 baking sheet

1 pan

1 medium bowl

Method

Heat your oven to 220c/425f/gas 7.

Sift flour, salt, and sugar into a bowl.

Dice butter and coat in flour mixture.

Crumble the butter and flour mixture together until there are no lumps.

Mix the yogurt with the egg and pour it into the flour mixture.

Mix blueberries and lemon zest into the other flour mixture.

Flour a clean surface and dump out your batter.

If the batter is too dry, add more yogurt.

Smoothe out and round the batter with floured fingers until it is 3 cm tall.

Blueberry Lemon Scone Cooling

Cut out the scones after flouring the cutter, place them on your baking sheet, and bake for about 12 minutes until golden-brown and enjoy!

Blueberry Lemon Scone

Check out our other scones recipes, here: scones.

Check out Bug & Cat’s other bakery course posts, here: Bug & Cat.

And see Goose’s cookery corner, here: Goose.

Blueberry Lemon Scones Overview

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Gluten-Free Blueberry Lemon Scones
Yield: 12

Blueberry Lemon Scones

Blueberry Lemon Scone

The Bug and Cat's Blueberry Lemon Scones recipe is adapted from The Great British Bake Off Big Book of Baking. And boy, are they good!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 240 grams gluten-free flour
  • 50 grams sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 50 grams butter
  • 100 ml yogurt
  • 1 medium egg
  • 50 grams blueberries

Instructions

  1. Heat your oven to 220c/425f/gas 7.
  2. Sift flour, salt, and sugar into a bowl.
  3. Dice butter and coat in flour mixture.
  4. Crumble the butter and flour mixture together until there are no lumps.
  5. Mix the yogurt with the egg and pour it into the flour mixture.
  6. Mix blueberries into the other flour mixture.
  7. Flour a clean surface and dump out your batter.
  8. If the batter is too dry, add more yogurt.
  9. Smoothe out and round the batter with floured fingers until it is 3 cm tall.
  10. Cut out the scones after flouring the cutter, place them on your baking sheet, and bake for about 12 minutes until golden-brown and enjoy!
© Kristi
Cuisine: British / Category: gluten-free

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: gluten-free, muffin, scones, vegetarian, whole food

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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