Lemon and Blueberry Scones
Posted By Helen Jackson On February 18, 2014 @ 1:06 pm In Recipes | No Comments
Ingredients
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800g (6 cups or 28 oz) flour
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6 teaspoons baking powder
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3 tablespoons sugar
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300g (10.5oz) chilled butter
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1 3/4 cups cold milk
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1/2 cup lemon curd
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1 ½ cups blueberries (can use frozen)
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2 cups icing sugar
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1 teaspoon vanilla extract
Method
Blueberry, Lemon Curd Scones
Preheat the oven to 200 C.
Sift the flour, baking powder and sugar into a large bowl and rub in the butter until the mixture resembles coarse breadcrumbs.
Make a well in the centre of the dry ingredients and pour in the milk , quickly mixing with a knife to make a soft dough.
Turn the dough out onto a lightly floured surface and roll into a rectangle 40 x 50cm. Cut the rectangle in half.
Spread one surface with lemon curd and sprinkle with blueberries, place the second half on top. Cut into 15 pieces and place on a cold baking tray.
Bake for 12-15 minutes until golden.
Mix the icing sugar, vanilla and enough water to make a firm icing. Ice scones when slightly warm.
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