Blueberry and Lemon Curd Scones


































Lemon curd is a very versatile ingredient. You can have it spread on warm toast, poured on pancakes, waffles or ice cream and it can also be used as an ingredient in baking. You can make Lemon Curd Swiss Roll, Lemon Drizzle Cake and even use it as a filling between two lemon sponges.

The nice people at The English Provender Co sent me some of their delicious Lemon Curd to try and I decided to make these Blueberry and Lemon Curd Scones as the Lemon Curd is used in the recipe and can also be spread on the scones with clotted cream when serving. I really love this lemon curd, I could happily get a spoon and just eat it on it's own out of the jar but unfortunately I had to make sure there was some left to use in the scones! These scrumptious scones turned out really well and they are definitely a new favourite in our family.
















Ingredients

300g self-raising flour
1 tsp baking powder
75g butter, cut into small squares
50g caster sugar
100g blueberries
3 tbs The English Provender Co. Luxury Lemon Curd
150ml milk, plus extra for brushing
To serve:
Clotted cream
The English Provender Co. Luxury Lemon Curd
















Method

Preheat the oven to 200C.
Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs
















Stir in the sugar and blueberries and mix well.
















Whisk together the milk and lemon curd and gently stir into the breadcrumb mixture, with a rounded knife until the mixture is a soft dough and comes together in a ball.
















Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm thickness, then using a 6cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more scones.
















Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Transfer to a cooling rack.
















Delicious served warm or cold, split in half and top with clotted cream and lemon curd.





















Tips:

- Handle the dough as little as possible or it will become tough
- If your dough is too sticky add some more flour a little at a time until it is a drier consistency
- Scones can be stored in an airtight container for 2-3 days, just reheat in the oven

For further recipes and more information, visit www.englishprovender.com

2 comments:

  1. I love lemon curd and am a big fan of the English Provender Co. I like reusing their jars for jam/chutney. Your scones look so delicious, blueberries & lemon are one of the best flavour combinations there are. Thank you for a delicious post. Sammie http://www.feastingisfun.com

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    Replies
    1. Thank you Sammie, they really were delicious! I did wonder about reusing the jar as it seems too nice to just put in the recycling box, I might have to find a use for it when it's empty, which won't be long off!

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