Blueberry scones with lime drizzle
Blueberry
scones with lime drizzle
– 50
minutes + cooling– Makes
6-8-Ÿ
Easy
Ingredient
•
Self-Raising flour 225g•
Butter 75g, Chilled And Diced•
Demerara Sugar 40g•
Milk 125ml•
Blueberries 100g•
Lime 1, Zested And Juiced•
Icing Sugar•
Clotted Cream And Lemon Curd To Serve
Recipe
1.
Heat the oven to 220C/fan 200C/gas 7. Line a
baking sheet with baking paper. Tip the flour into a bowl, add the butter
and rub in until the mixture looks like breadcrumbs, then stir in the sugar.
Add the milk and blueberries and stir with a knife to form a soft dough. Tip it
onto a lightly floured surface and knead once or twice to bring it
together, then move it to the baking sheet and pat it out to a circle about
2.5cm thick. Dip a knife blade in flour and mark the circle into wedges,
cutting almost all the way through (wiggle it round any blueberries).2. Bake for 15-20 minutes, or until risen and golden, then slide onto a
wire rack. Mix the lime zest and juice with enough icing sugar to make thick
icing. Spoon icing onto each one.– Per
serving 197kcal | protein 3.2g | carbs 27.5g | fat 8.4g | sat fat 5.1g | fibre
1.5g | salt 0.4g