Everyone has their favourites, even if they don’t always admit it, and scones are definitely some of mine. Comforting carby hugs, truly versatile little things, great for breakfast, dress them up for company for a fancy afternoon tea or make them savoury and have for lunch, alongside a warming bowl of soup. These blueberry and lime scones are much loved by me. The blueberries make these really juicy and full of flavour, not to mention help delude me into thinking that they’ve been transformed into a superfood scone and the zesty lime makes them a really tasty treat.
Have a go with this or any of your own flavour combos and bake yourself happy.
Blueberry and lime scones
450g self-rising flour
100g cold butter
1 ½ tsp baking powder
½ tsp salt
220-250ml cold milk
Zest 3 limes (if you don’t like limes you could substitute for zest of 2 lemons)
50g caster sugar
1 tsp vanilla extract
Makes between 10-12 scones.
Preheat the oven to 200°C, gas mark 6.
Sieve the self-rising flour, baking powder and salt together in a bowl.
Add chopped fridge cold butter to the mixture and rub together with the tips of your thumb and fingers in a fluttery motion until it looks like bread-crumbs or an oat mixture. It’s okay if some of the butter hasn’t fully combined, as that will help make lighter scones when they bake.
Stir in the caster sugar and add in the lime zest and blueberries to the dry scone mixture.
Add in the milk mixture by hand (this is messier but will help you get the right texture. You’re looking for a dough that holds together and isn’t sticky, otherwise you’ll need to add more flour which will alter the texture of the scones). Different types of flour absorb liquid differently, so add the milk gradually and judge whether you need the last of the milk.)
Once the scone dough has come together, turn out onto a lightly floured board, cut it in half and roll out, or pat the dough into a circle about an inch or so deep and cut the scones using a 7cm cutter. (I liked the size of these but make smaller ones if you prefer). As there are fresh blueberries in these scones, cutting the dough in half before you roll helps the blueberries keep more of their shape, otherwise they will burst more when you re-roll to make the remaining scones.
Add the scones to a greased baking tray and brush each scone with some milk (taking care that it doesn’t drip down the sides, as this can effect how the scones rise).
Cook for 10 minutes, turning the baking tray half way through to ensure even baking.
Once cooked, transfer to a wire rack to cool.
Whip the double cream until it forms soft pillowy peaks and then add to the scones. I like to ripple in some blueberry jam.
Serve with a cup of tea, put your feet up and enjoy.
Before cutting out the scones, I dip the cutter in flour, which will help the scone come out easily. Dip, cut, repeat.
As you cut out each scone, no matter how instinctive or tempting, avoid twisting the cutter, this will make the scones rise unevenly. (They will still taste just as lovely though).
Want more scone recipes? Try my Lavender, Earl Grey and lemon scones or Maple chai scones. For cosy autumn days or maybe even Cheddar Red Leicester cheese scone recipe – they’re all great crowd pleasers.
Looking for postal afternoon tea kits to have at home? M&S offer a lovely one.