Summer is the perfect time for picnics and tea parties, and no tea party is complete without scones! These are perfect – light and fluffy, with blueberries dotted through them, and served while still warm with some lemon curd and blueberry compote. You could also serve them with blueberry jam and clotted cream, if you didn’t want to make the lemon curd.
These lemon scones can be whipped up in half an hour, just remember to heat up your oven completely before cooking them on a pre-heated baking tray. Another excellent tip for the perfect scones is to warm the milk up slightly,, and then to add a squeeze of lemon – this gives them a head start on their rise in the oven.
Blueberry and lemon scones with lemon curd and blueberry compote
For the scones:
- 350g self-raising flour
- 1tsp baking powder
- 85g butter, cut into chunks
- zest of 1 lemon
- 3 tbsp caster sugar
- 175ml milk
- squeeze of lemon
- beaten egg to glaze
For the lemon curd:
- 60ml lemon juice
- 60g caster sugar
- 1 egg
- 1 egg yolk
- 60g butter, chopped into small pieces
For the blueberry compote:
- 100g blueberries
- 25g caster sugar
- juice of 1/2 a lemon
Pre-heat your oven to 200°C
- Tip the flour into a large bowl with the lemon zest and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs, then stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the lemon juice, then set aside for a moment. Put a large greased baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly. Scatter some flour onto the work surface and tip the dough out.
- Put some flour on the work top and on your hands, then fold over the dough a couple of times until it is a round, then use a 5cm cookie cutter to cut out 8 scones. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top.
- For the curd, bring a medium saucepan half filled with water to a gentle simmer, then put the egg, egg yolk, sugar, lemon juice and zest in a bowl over the water and whisk well.
- Keep the curd over the hot water, stirring continuously, until it thickens and coats your wooden spoon. Then remove from the heat and stir in the butter.
- For the blueberry compote, bubble the blueberries, sugar and lemon juice in a saucepan until the berries have broken down and the mixture is saucy.
- Serve the scones while still warm, with the lemon curd and compote.