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
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 into the flour mixture.
- Mix blueberries into the other flour mixture
- Flour a clean surface and dump out your batter.
- If the batter is too dry, add more yogurt.
- Smooth out and round the batter with floured fingers until it is 3 cm tall
- 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!
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.
- 240 grams gluten-free flour
- 50 grams blueberries
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 50 grams butter
- 100 ml yogurt
- 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 into the flour mixture.
- Mix blueberries into the other flour mixture
- Flour a clean surface and dump out your batter.
- If the batter is too dry, add more yogurt.
- Smooth out and round the batter with floured fingers until it is 3 cm tall
- 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!
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