La Différence

La Différence
A passion for food

Monday, 12 March 2012

Blueberry and Yoghurt Scones with Lemon Curd

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
3 eggs

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


  1. Thank you for sharing this recipe Dor xxx Hope mine turn out to be just half as good as yours when I make these

    1. Thanks hun, I hope they turned out well xxx Dor

  2. YUMMY! I love this recipe and photo! xo


    1. This comment has been removed by the author.

  3. Really will try these. My idea of heaven. What a fantastic combination of flavours, you are a clever bunny. xxx

    1. I think you've got enough on with Mary's cakes my love. Thanks sweetie xxx Dor

  4. It will be top of my list for when I finish Mary's!!!! xxx

  5. Hello Dor, I've come over from your fb page which I love to follow. You have a lovely sunny personality that shines out of your pages and I love your recipes. This lemon curd recipe sounds nice and easy, might give it a go next weekend :) How many jars should I have ready for this quantity? Fx

    1. Hi Fleur, thanks so much for your lovely comments sweetie. Just love your cakes too. The recipe should make about 1 and a half jars. I rarely get around the actually putting into the jars as I tend to just make it as I need it and use it straight away. It doesn't keep long so I'd store it in the fridge if I were you. xxx Dor

  6. Wow, what a terrific idea! I adore blueberry scones and next time I bake some up, I'm going to pair them with lemon curd :)

  7. This dessert sounds fantastic, Dor! I love everything about it, scones, blueberries, lemon curd, YUM!


I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥