I have been making scones for years and have never thought to put blueberries in them. Thankfully I was asked recently to add them instead of cranberries and I am so happy. They are wonderful. Henceforth these scones will be known as Donna’s blueberry scones. I am also giving the recipe for lemon curd, a fabulous compliment to the blueberries.
A WORD ON MEASUREMENT
Click on the above link for my full observations on the perils of converting cups to ounces. This recipe works really well for cups. If you can find self raising flour then honestly any cup will do. I am going to say that in Denmark I am finding a cup of flour is somewhere between 4.8 and 5 ounces ie around 135 – 140 g. If using ounces add the smaller amount first ie just over 400 grams together with baking powder mixed in if using plain flour. If the mixture seems too wet and sticky add a little more flour/ too dry a little more cream. You know the drill.
3 cups flour and 4 1/2 teaspoons baking powder mixed together before adding the wet ingredients or 3 cups self raising and no baking powder In Denmark if I am using self raising flour I find I need to add a little 1/2 tsp baking powder.
- 1/3 cup sugar/ 21/2 ounces/ 65g or just add a little depending on how sweet your flavor is…bit more for tart blackcurrants, a bit less for strawberries
- 2 cups/ 16 uk fl ounces/480ml heavy cream
- 1 cup blueberries
Combine fruit with cream.
Combine all dry ingredients. Add cream/fruit and stir until combined.
Knead a few times on a lightly floured surface. Divide dough into three.
Pat each third into a round, 3/4 to 1″ thick. Cut each round into eights.
Place scones 1″ apart on ungreased baking sheet. Bake at 400 f for 15-20 mins.
Remove and dust with powdered sugar. As with all scones best eaten quickly,
preferably with lemon curd and clotted cream, as they do not keep beyond the day of baking,
although I have discovered they freeze well.
- 8 egg yolks
- 1 cup of sugar
- zest of two lemons
- 10 (150 ml) tablespoons lemon juice (3 to 4 lemons)
- 10 (5 oz/125g)tablespoons butter, cut into pieces and very cold
Whisk eggs, sugar, lemon juice and zest together in heavy bottomed pan. Cook over low heat, whisking all the time until the mixture is thick enough to cover the back of a spoon. Remove pan from heat and start adding the cold butter, one piece at a time, whisking well between each addition until mixture is smooth. When all the butter has been added chill in fridge until needed. Will last up to five days.