I've been seeing countless visuals of scones on my Instagram feed lately and it's gotten me craving some. They make a splendid breakfast or tea time treat because they're so quick to make and so satisfying. The scones that I made today reminded me very much of the ones I had in Sketch London, they were ridonkulously good. Creamy, moist, fluffy and yet crumbly all at the same time. I much prefer a crumbly and buttery scone to a cake-y one so if your preference is like mine, then my go-to recipe would probably make you real happy.
I used blueberries for this because I ran out of cassis. However, whenever it comes to scones, stud them with whatever berries/ seeds/ dried fruits that you like. Previously I made a wholewheat scone with semi-dried apricots and flaxseeds and they were delicious as hell. It also made me slightly less guilty with the incorporation of the healthy seed and the use of a different choice of flour. I think that was probably the first time I used wholewheat flour in my pastry but I think I might just start utilizing it a wee bit more often now. It didn't disappoint.
What I love about these scones is while they fulfill every aspect of what a scone is and should be, they're not ghastly heavy. I've tasted and eaten several before and just after a few mouthfuls, I can't go on which is such a shame because scones are wonderful and I want more. With the addition of some cream inside, it lends these scones some milky flavour and also provides it with tender crumbs. I also tend to roll my scones out a little and do a small simple turn before stamping out with my round cutters. That way, I layer the pieces of butter in the dough more and I get an even flakier and crumbly scone that's tall and fluffy.
Smother a layer with your favourite jam and the best clotted cream you can find in your local supermarkets and I promise you, these scones are a sure win. I'm already dreaming of the next batch I'm going to make.
These are my perfect tea time treats and I hope you enjoy them as thoroughly as I do.
Meyer Lemon & Blueberry Scones:
(makes about 10 scones)
T45 flour - 220g
double acting baking powder - 1 tablespoon
cold unsalted butter - 80g
sugar - 35g
salt - 1/2 teaspoon
yolks - 1 no.
milk - 81g
cream - 10g
zest of lemon - 1 no.
fresh or frozen blueberries - 45g
For the egg wash:
yolk - 1 no.
milk - 2 tablespoons
Sift the flour and baking powder together and set aside.
In a food processor, pulse all the dry ingredients together with the butter till they resemble course bread crumbs. Some pieces of butter should still be quite big, about pea-sized.
Dump the dry mix out onto your work surface, make a well in the centre and pour in the wet ingredients. Mix with your hands till the dough starts to come together. At this point, add in the lemon zest and blueberries and mix lightly and as little as possible till you get a dough that's just combined.
Roll it out slightly, fold it in thirds (like doing a simple turn in the making of puff pastry), and roll it out again till about 2cm thickness. Stamp out circles of 5cm in diameter and place on a baking tray lined with parchment paper.
Egg wash the tops lightly with a pastry brush.
Preheat your oven to 180C with fan and bake for 12 - 14 minutes, depending on your oven. Rotate at the 6 minute interval for even baking.
Serve warm, fresh out of the oven, alongside some vanilla clotted cream and your favourite jams.