Blueberry and lemon scone wheel

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Line a baking tray with parchment. Put the flours, baking powder, bicarbonate, salt, sugar and butter in a food processor; pulse until resembling fine breadcrumbs (or rub together by hand); tip into a large bowl. Make a well in the centre; add the buttermilk, lemon zest and juice, plus most of the blueberries. Gently combine into a shaggy, slightly sticky ball of dough, but be careful not to overwork it.

Step 2

Generously dust the lined baking tray with flour, then scrape the dough into the centre. Dust the dough with flour then, with floured hands, lightly flatten it into a 20-22cm round. Dust a long, sharp knife with flour and cut the dough into 8 equal wedges, keeping them together in a circle. Dot the remaining blueberries over the top, gently pressing them into the dough. Brush the top with the beaten egg and sprinkle over the demerara sugar.

Step 3

Bake for 30-35 minutes until golden, firm to the touch and hollow-sounding when the base is tapped. Leave to cool for 5 minutes, then carefully transfer to a wire rack to cool further. Serve in wedges with clotted cream and jam, or butter, if liked.

Ingredient

Lemon

1 1
Plain flour

200 grams 0.44 lbs
Eggs

1 1
Unsalted butter

80 grams 0.18 lbs
Caster sugar

60 grams 0.13 lbs
Fine salt

0.5 tsp 0.5 tsp
Baking powder

1 tsp 1 tsp
Buttermilk

250 mls 250 mls
Demerara sugar

1 tbsp 0.5 fl. ozs
Bicarbonate of soda

1 tsp 1 tsp
Blueberries

150 grams 0.33 lbs
Wholewheat flour

150 grams 0.33 lbs

Blueberry and lemon scone wheel

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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