Blueberry, Lemon and White Chocolate Scones
What a great way to use up blueberries! These scones are quick and easy to whip up, so they are sure to impress unexpected guests when they pop in. You can have a warm batch of delicious scones on the table in 30 minutes.
Recipe Tester Feedback: "An interesting twist on your regular scone. Both my husband and son really enjoyed these for dessert. Also very quick and easy to make – tasty too!" - Nicki
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 10-15 minutes
Makes 14 scones
Can be frozen
- lemon - 1, peel and juice only
- sugar - 50g
- self raising flour - 450g, plus extra for dusting
- butter - 50g, cubed, unsalted
- milk - 250g, plus extra for brushing
- egg - 1, large
- vanilla bean paste - 1 tsp
- chocolate chips - 75g, white
- blueberries - 60g, frozen
- Preheat the oven to 210C. Line a baking tray with baking paper.
- Add the lemon peel (from 1 lemon) and sugar (50g) to the bowl. Blitz Speed 10 / 10 seconds. Scrape down sides.
- Repeat Speed 10 / 10 seconds. Scrape down sides.
- Add the self raising flour (450g) and butter (50g) to the bowl. Pulse Closed Lid / Turbo / 2 x 2 second blasts.
- Add the milk (250g), lemon juice (from 1 lemon), egg (1) and vanilla (1 tsp) to the bowl. Mix Closed Lid / Kneading Function / 20 seconds.
- Add the chocolate chips (75g) to the bowl. Mix Closed Lid / Kneading Function / 10-15 seconds.
- Turn the dough out onto a silicone mat. This will be a wet dough.
- Add the frozen blueberries (60g) to the dough and work them through the mixture using your hands.
- Flour your hands and pat the dough into a round shape, approx. 1.5cm to 2cm high.
- Flour a scone cutter and cut out rounds as close together as possible. This will make 10-14, depending on the size of your rounds.
- Place the rounds on the prepared tray. Brush with some extra milk.
- Bake for 10-15 minutes or until cooked through. They may take a bit longer, depending on thickness.