Ingredients
Three whole lemons
Punnet of blueberries
350g self raising flower
85g cold butter
175ml milk
4 tbsp white sugar
1 tsp good vanilla extract
1 tsp baking powder
1 tbsp apple cider vinegar
150g icing sugar – for the drizzle, don’t add this to the scone mixture
Method
Cube the butter and cream together with the sugar, ensuring you leave some small whole pieces – it’s also important the butter is fridge cold
Add the vinegar to your milk, and leave to curdle for a few minutes
Add the dry ingredients to the bowl, and mix in the milk and vanilla extract (make sure you leave a little of the milk mixture to glaze the scones with)
Roughly chop your blueberries, leaving some whole, and combine into the scone mixture
Add a squeeze or two of lemon juice
Bring everything together and pull into a circular pizza dough type circle, that’s about an inch thick
Cut into even segments, again like you would a pizza, or a cake
Glaze with a little of the milk mixture, and sprinkle a little sugar on each segment
Bake at 200C for 10 – 15 minutes, or until the scones are golden on top
Whilst cooking, mix the icing sugar with lemon juice and lemon rind. You can add water instead of lemon juice if you don’t want this to be too tangy, but I just mix mine with lemon juice only. Gently add and mix until you have a solid white (not transparent), but still slightly runny, consistency.
Once the scones are cooked and cooled, drizzle over the icing to your hearts content, and enjoy.
Ps. If – like me – you can’t wait until they completely cool, they taste amazing still warm. and the icing can still be drizzled over, it just gets very runny that’s all – worth it though.
