Lemonade & Blueberry Scones Recipe

Ingredients

For the scones:
400g self-raising flour, plus extra for dusting
25g caster sugar, plus 1 tbsp
1 lemon
75g blueberries
125ml double cream, plus extra to serve
125ml lemonade
1-2 tbsp milk
For the blueberry compote:
175g blueberries
25g caster sugar

Prep: 20 mins | Cook: 15 mins

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Method

1. Heat your oven to 220°C/Fan 200°C/Gas 7. Dust a large baking tray with flour or line it with baking paper.

2. Sift the flour into a large mixing bowl. Add the sugar and a pinch of salt. Finely grate in the lemon zest. Whisk the dry ingredients together. Tip in the blueberries and stir to mix. Pour the double cream and lemonade into the bowl and stir together to make a soft dough.

3. Turn the dough out of the bowl. Gently knead into a round approximately 2½cm thick. Use a 6cm cutter to stamp out the scones, kneading and reshaping the trimmings as you go till you have approximately 12 scones. Pop them on the baking tray.

4. Brush the tops of the scones with a little milk and sprinkle over a pinch of sugar. Slide into the oven and bake for 12-15 mins till the scones are golden-brown and feel light. Slide a palette knife under each scone and transfer to a wire rack to cool.

5. To make the blueberry compote, tip the blueberries into a small pan and add 25g sugar. Squeeze in the juice from half a lemon. Set on a medium heat and gently warm, stirring, for 2-3 mins till the blueberries have broken down and formed a compote. Spoon into a serving bowl

6. Whip a pot of double cream till it forms soft peaks. Serve the scones with the cream and blueberry compote. The scones are best eaten on the day they're made.