Blueberry and buttermilk scones with blueberry jam recipe

Blueberry and buttermilk scones with blueberry jam recipe

Light and fruity, simply served split open with fresh blueberry jam.

The buttermilk can be replaced with ordinary milk, with a squeeze of lemon juice or 1 tsp cider vinegar to sour it.

Ingredients

For the blueberry jam
  • 400 g blueberries
  • 200 g caster sugar
  • 1 large orange, zest and juice
  • 14.1 oz blueberries
  • 7.1 oz caster sugar
  • 1 large orange, zest and juice
  • 14.1 oz blueberries
  • 7.1 oz caster sugar
  • 1 large orange, zest and juice
For the scones
  • 150 g blueberries
  • 350 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100 g salted butter, cubed
  • 50 g caster sugar
  • 1 orange, grated zest only
  • 175 ml buttermilk
  • 1 tbsp milk
  • 5.3 oz blueberries
  • 12.3 oz self-raising flour
  • 1 tsp bicarbonate of soda
  • 3.5 oz salted butter, cubed
  • 1.8 oz caster sugar
  • 1 orange, grated zest only
  • 6.2 fl oz buttermilk
  • 1 tbsp milk
  • 5.3 oz blueberries
  • 12.3 oz self-raising flour
  • 1 tsp bicarbonate of soda
  • 3.5 oz salted butter, cubed
  • 1.8 oz caster sugar
  • 1 orange, grated zest only
  • 0.7 cup buttermilk
  • 1 tbsp milk

Details

  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 35 mins
  • Cooking Time: 40 mins
  • Serves: 6

Step-by-step

  1. First, make the blueberry jam. Place the blueberries, sugar, zest and juice of the orange in a large heavy based pan. Allow the sugar to dissolve over a medium heat then increase the heat and allow to boil for approximately 20 minutes, stirring occasionally to prevent it catching on the bottom of the pan.
  2. Allow to cool a little then spoon into sterilised jars. Cover with a lid when completely cooled and store in the fridge for up to two weeks.
  3. To make the scones, preheat the oven to 220C/200C fan/gas mark 6. Wash and pat dry the blueberries, dust in a little flour.
  4. Sift the flour and bicarbonate of soda into a large bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
  5. Stir in the caster sugar, orange zest and blueberries, make a well in the centre and pour in the buttermilk and milk. Mix together with a knife until you have a soft dough. Turn out onto a lightly floured surface and knead very lightly. Pat into a round 4cm thick.
  6. Cut out scones using a 5cm fluted cutter, place on a lightly greased baking tray. Brush the tops with a little milk.
  7. Bake for 10-12 minutes until risen and golden, then cool on a wire rack.

Recipe devised for Berry World

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