Wednesday, June 2, 2010

Blueberry Scones With Lemon Butter

I hope you all had a great weekend. I spent my weekend preparing the new house we bought for renovations... you can check the progress out on my personal blog - Diaries of A Whimsical Wife
There is nothing better on a cold & blustery day than to snuggle up with a good book, fluffy socks and a warm cuppa but to make it extra special is the addition of warm scones is a definate winner! My blueberry scones with lemon butter will definitely warm you through to your toes. Fresh from the oven with the softly melting lemon butter.... mmmmmm delicious!

Blueberry Scones

150ml Milk
150ml Cream
1 Egg
3 Cups Self Raising Flour
3 Tablespoons Sugar
Pinch Salt
1 Cup Frozen Blueberries
Zest of 1 x Lemon (*optional)
Milk for Glazing


~ Preheat oven to 200 - 220 degrees.
~ In a bowl add milk, cream and egg. Whisk together and set aside.
~ Sift flour and salt together in a separate bowl, add sugar and zest.
~ Make a hole in the dry ingredients and add wet ingredients & blueberries working quite quickly use a metal knife to stir the ingredients through.
*Note: the blueberries need to be frozen if they're not they make a fine mess of oozing everywhere!
~ Place dough on a floured surface and carefully roll out to be about 1/2 inch thick. 
~ Using a scone cutter cut out and place on a lined tray.
~ Brush tops of scones with extra milk.
~ Cook for about 15 - 20 Min or until golden brown.
* Instead of Blueberries you can use any other berry you have available or even simply Dates or Sultana's are also delicious!

Meanwhile....... Make the Lemon Butter..... It's SO very easy!


125g Unsalted Butter
1 Egg Yolk
2 Whole Eggs
Finely grated zest of 3 x Lemons
1/2 Cup Lemon Juice mixed with 1/4 cup water
3/4 - 1 Cup Caster Sugar to taste.


~ Place butter in a medium microwave-safe bowl. Heat on HIGH for abour 15-20 seconds until melted.
~ Lightly whisk together remaining ingredients; stir into butter.
~ Cook  on HIGH for 5 Minutes, one minute at a time for the first 3 Minutes, then in 30 seconds bursts, whisking vigorously after each period to help distribute the heat evenly. Lemon butter is cooked when the mixture thickly cots the back of a spoon.
~ Pour mixture into small jars; turn upside down on lid and cool completely. (This will help the lid seal) Refridgerate once cool and sealed.
*The lemon butter thickens when cooled so don't stress if the butter doesn't seem very thick at first!

You can slather it still warm onto your freshly baked scones..... pure heaven!

Don't forget a pot of freshly brewed tea to go with it...

Tea that would compliment these scones would be:

~ Lemon Tang - For those who want to go tangy all the way.
~ Vanilla - Will compliment the blueberries and the zestyness of the lemons.
~ Afternoon Tea - Perfect accompaniment for the pefect scone.

Until Next Time......

Happy Sipping!

~ "For The Love Of Tea" ~

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Happy Sipping.....

Simply Tea


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