Lemonade & Blueberry Scones Recipe | Abel & Cole

Lemonade & Blueberry Scones

Cooking time
Serves12 people
Vegetarians
Lemonade & Blueberry Scones

These light, summery scones are made with lemonade instead of eggs, giving them a pillowy soft texture. They're the perfect afternoon tea treat, especially served with a quick and easy home-made blueberry compote and spoonfuls of freshly whipped cream.

Ingredients

  • FOR THE SCONES:
  • 400g self-raising flour, plus extra for dusting
  • 25g sugar plus 1 tbsp
  • Sea salt
  • 1 lemon
  • 75g blueberries
  • 175ml double cream
  • 175ml lemonade
  • 1-2 tbsp milk
  • FOR THE BLUEBERRY COMPOTE:
  • 175g blueberries
  • 20g caster sugar
  • TO SERVE:
  • Double cream

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 and add 25g sugar and a pinch of salt. Finely grate in the lemon zest and whisk the dry ingredients together with a fork to mix them. 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 in any scraps, dusting your work surface with extra flour if needed, then pat into a round approximately 2.5cm 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. Brush the tops of the scones with a little milk and sprinkle over a pinch of caster sugar. Slide into the oven and bake for 12-15 mins till the scones are golden. Slide a palette knife under each scone and transfer to a wire rack to cool.
4. To make the blueberry compote, tip the blueberries into a small pan and add 20g sugar. Squeeze in the juice from half a lemon. Set on a medium pan and gently warm, stirring, for 2-3 mins till the blueberries have broken down and formed a compote. Spoon into a serving bowl.
5. 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.
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