It’s Sunday! Which mean brunch day! And as per request from our neighbors, I’m baking scones! Decided to add a little berry action and sweetest he deal as its still freezing in Sweden. So I’ve chosen blueberry and to accompany the flavor a little but of lemon zest. Super easy, super delicious..and your neighbors will love it! 😉
Here’s how you bake them!
- 250g plain flour, plus a little extra for rolling out
- 40g cold butter, cut into small cubes
- 40g sugar
- 1 free-range eggs
- 3tsp baking powder
- 110ml milk
- 2 tbsp lemon juice
- Zest of one large lemon
- 1/2 cup fresh blueberries (its important that they are fresh and not frozen, I’ve made the mistake of using frozen before ..and the liquid from the ice comes out when you bake and just makes the scones all gooey inside)
- Pre-heat your oven to 200C. And line a baking tray with baking paper.
- In a small cup mix the milk and lemon juice together and leave it curdle.
- In a medium sized bowl, add the flour and cold cubes of butter and with your hands (or fork) rub the flour with the butter until breadcrumb consistency.
- Then add in the sugar, egg, and baking powder. Mix with a wooden spoon until it starts comingtogether.
- Slowly pour in the milk and mix, this will make the mixture sticky, don’t worry this is normal. Then add in the sour cream and mix until just combined.
- On a clean surface sprinkle some plain flour and fold the dough onto the flour. Slowly and carefully kneed the dough until it comes together.
- Roll the dough out into roughly an inch thickness and then press in the blueberries and lemon zest evenly. (I tried folding them in , which you can do too, but the juices from the raspberries just get everywhere.. either way works though)
- Then using a cookie cutter, cut out the size of your scones and place onto the baking tray, brush with some egg wash and bake for 15 minutes.
And voila! Your scones are ready!! They smell amazing by the way!! Make sure to share with the neighbors! 😉