I wasn’t joking about my fear of missing out (FOMO) on the blueberry season. Actually, since cancelling my veg bag a couple of months ago, I feel as though I haven’t had the best of the summer produce, so I need to start getting out to farmers markets a bit more. Anyway, these scones were on the list of blueberry recipes I made after I did some googling for new recipes. They are from the brilliant Smitten Kitchen blog and are my new favourite thing.
Blueberry and Lemon Breakfast Scones
125g plain flour
125g wholemeal spelt flour
Zest of one lemon
3 tbsp sugar
2 tsp baking powder
½ tsp salt
100g cold unsalted butter
125g fresh blueberries
150ml whole milk
1 egg, beaten
Granulated sugar, for sprinkling
Preheat the oven to 200°c and line a baking sheet with greaseproof paper. In a large bowl, combine the plain flour, wholemeal spelt flour, lemon zest, sugar, baking powder and salt. Rub in the butter, cut into small cubes, until the mixture resembles breadcrumbs. Stir in the blueberries, followed by the milk until you have a fairly wet dough.
Turn out on to a well-floured surface and pat into a round about 1½ inches thick. Cut into six triangles and transfer to the baking sheet. Brush with a little beaten egg and sprinkle over a bit of granulated sugar. Bake in the oven for 15-18 minutes until risen and golden. Allow to cool on the tray for 20 minutes before transferring to a wire rack.
Adapted from a recipe by Smitten Kitchen.