Recipes
Recipes

Blueberry scones

A must for afternoon tea, bursting with fruit and tangy lemon curd

A must for afternoon tea, bursting with fruit and tangy lemon curd

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(38 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 10

Cooking Time

Price: 14p per serving

Nutritional Information

Each 48g serving contains

Energy
518kj
124kcal
6%
Fat
5.3g
Med
8%
Saturates
3.4g
High
17%
Sugars
5.8g
Med
6%
Salt
0.20g
Med
3%
of your reference intake.
Typical energy values per 100g:
1079kj/258kcal

Ingredients

125g self-raising flour, plus extra to dust

½tsp baking powder

25g unsalted butter, plus extra for greasing

50g blueberries

25g caster sugar

75ml semi-skimmed milk

100g light mascarpone

2tbsp fat-free fromage frais

50g lemon curd

Method

1
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.
2
Sift together the flour and baking powder. Rub in the butter until it resembles breadcrumbs. Stir in the blueberries and the sugar. Add the milk, reserving 2tsp; mix to a dough.
3
Dust a work surface with flour; pat the dough to 1.5cm thick. Cut into 10 rounds with a 5cm cutter.
4
Arrange on the tray and brush with the reserved milk. Bake for 15-18 mins until golden. Cool on a rack.
5
Mix the mascarpone and fromage frais. Split the scones and fill with this mixture and the lemon curd.