|Blueberry & Yoghurt Scones with Lemon Curd|
Don't you just love scones. As a child our Sunday tea always had a plateful along with a Victoria Sandwich or a fruit cake. I really should make them more often. These quite literally took me all of 5 minutes to throw together and another 10 minutes to bake. Such little effort but everyone thinks I've been slogging away in the kitchen all day when I do make them.
The lemon curd is also a quick cook. You really don't have to stand over a simmering pan for ages, just keep a very keen eye on the microwave as the curd cooks, it will burn if you're not vigilant.
These Blueberry, Yoghurt scones are just delicious. The Yoghurt in the dough gives them such a good rise while keeping them lusciously moist. Lemon & Blueberry is such a fabulous combination and this will make a complete change from the regular Devon or Sultana scones that accompany afternoon tea. I really hope you enjoy them
For the Lemon Curd
this is a very quick recipe using the microwave.
zest of 3 lemons
250 ml lemon juice
100g melted unsalted butter
200 g caster sugar
In a microwavable bowl
Whisk the eggs & sugar, add the lemon juice & zest & stir
Add in the melted butter
Cook on a medium heat for 1 minute blasts and give a good stir after each minute
When the mixture is thick enough to coat the back of a spoon it is ready.
Pour into sterilised jars.
Can be kept in the fridge for up to a month.
For the scones. set the oven to 220c/7gas/425F
225g / 8oz Self raising flour
half a teaspoon of baking powder
a pinch of salt
sieve these dry ingredients together
1.50 oz/40g butter or margarine
1 and a half tbsp caster sugar
zest of 1 lemon
2 tbsp plain yoghurt & 1 egg beaten together
around 3oz/75 g Blueberries
Rub the butter into the sieved dry ingredients until it resembles breadcrumbs
Add the lemon zest and sugar and mix through.
add the Blueberries
Make a well in the centre of the bowl and add the egg & yoghurt
Gently bring together to form a soft dough.
Flour your work surface.
Gently press down the dough & roll lightly until it is around 1" 2.5 cms thick
Cut out with a 2"/ 5cm into around 12 scones
Place on a greased oven tray.
Brush with a little milk.
Bake at the top of the oven at 220c/ gas 7/425f for around 10/12 minutes
Serve with the lemon curd, whipped cream or as I like them with Thick Greek Yoghurt