Welcome to our blog....here we will share all our afternoon tea adventures with you...the good, the bad and the wonderful!

Monday, 10 August 2015

Time for......Blueberry and Lemon Curd Scones

Hello there,

Welcome back to Tea With Me and Friends, as we are celebrating Afternoon Tea Week 2015, we have decided to try some afternoon tea recipes....and what better way to start then with some scones.

Now, we've made scones on the blog before, but they have always been of the plain or fruited variety. Today we are sharing something a little bit different....Lemon and Blueberry scones. This recipe comes from The English Provender Co and uses their lemon curd to flavour the scones.

The recipe is nice and simple to follow and will make you a batch of about ten scones.....unless (like me) you use a cutter which is too large....then you'll get eight!

Good to know:
Makes: about 10
Preparation time: 5 minutes
Cooking time: 12 minutes

What you need:
300 g self- raising flour
1 teaspoon baking powder
75 g butter, cut into small squares
50 g caster sugar
100 g blueberries
3 tablespoons The English Provender Co. Luxury Lemon Curd
150 ml milk, plus extra for brushing

Don't forget....
Clotted cream
The English Provender Co. Luxury Lemon Curd

So, let's get started....
1. Preheat the oven to 200°C, Gas Mark 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture looks like fine breadcrumbs.

Top Tip - make sure the butter comes straight from the fridge so it's really, really cold....this will produce better scones.

2. Stir in the sugar and blueberries and mix well. Whisk together the milk and lemon curd and gently stir into the breadcrumb mixture, until the mixture is a soft dough and comes together in a ball.

3. Gently knead on a lightly floured surface to remove any cracks. Roll out to 2 cm thickness, then using a 6 cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more scones

Top Tip - when cutting the scones, don't press the cutter all the way down as this will "seal" your scones around the edges and make it harder for them to rise.

4. 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. Transfer to a cooling rack.....no touching just yet....let them cool a little!

5. And finally.....serve! Best served warm (or that's my preference anyway) with clotted cream and more of the scrummy lemon curd.

See, I told you it was an easy to follow recipe! 

I really enjoyed these scones, they have a light lemony-fruity flavour which goes great with the cream and curd but can also be enjoyed with just butter. My scones didn't rise as well as they should have...but I think this because I was a little heavy handed with the dough.

Another Top Tip - don't handle the dough too much and try and work quickly to stop the butter from warming too much.

I'd like to thank The English Provender Co for sharing this scrummy recipe with us. If you have a go at making these scones at home we'd love to see the results....send us a photo on Twitter or on our Facebook page!

Thank you for popping by today, pop back tomorrow for another scrummy afternoon tea recipe!

Rachel & Lorna

1 comment:

Kelly-Anne said...

Hmmm...this scone recipe does sound so delicious... Your scones look just beautiful, too! Thank you for sharing...have a delightful Friday!