Summer Scones Recipes

Steps:

• Preheat oven 375. Line baking sheet with parchment paper.
• Bring water and 1/4 c sugar to boil. Remove from heat and add dried blueberries. Allow to sit while preparing dough.
• In a large bowl, add lemon zest, flour, sugar, baking powder, baking soda, and salt. Mix well.
• Cut in cold butter until pieces no larger than a pea are visible.
• Add buttermilk. Stir until there are no dry spots (add some of the blueberry sugar water if too dry).
• Drain the blueberries reserving the sugar water for another use.
• With your fingers, work the blueberries into the dough.
• Pat into a 2" thick disk, move to parchment lined baking sheet.
• Sprinkle disk with remaining 1 tbsp sugar. Cut into 8 triangles.
• Bake at 375 for 21-25 min.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.