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
- 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
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- 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.
- 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.
- 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.
- Sift the flour and bicarbonate of soda into a large bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
- 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.
- Cut out scones using a 5cm fluted cutter, place on a lightly greased baking tray. Brush the tops with a little milk.
- Bake for 10-12 minutes until risen and golden, then cool on a wire rack.
Recipe devised for Berry World
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