Mixed Berry & Lemon Scones 

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SCONES SCONES SCONES! And what better way to enjoy them with a mixture of fresh summer fruit berries and a hint of fresh lemon! These scones are light, crumbly and pact full of flavour and can be enjoyed at any time of the day. I love making these in the morning and having them warm for breakfast. Mmmm delish!

 

Ingredients 

  • 420g all purpose flour

  • 100g granulated sugar

  • ½ teaspoon of salt

  • 2g baking soda

  • 16g baking powder

  • 130g unsalted butter

  • 1 zest of a whole lemon

  • 2 teaspoons lemon juice

  • 2 medium eggs

  • 250ml double cream

  • 1 teaspoon vanilla extract

  • 1 cup mixed berries (frozen)

Toppings (optional)

  • Chia seeds

  • Coarse brown sugar

 

Tips Before Baking

  • Make sure all your ingredients are super cold before your start! This is vital for a good scone.

  • I froze my butter for 15-20 minutes before using and grated it to give a crumbly texture to the scone (which I advise). However, you can also cut your butter into small cubes. Run your hands under cold water before working with the butter so it doesn't melt in your hands.

  • It’s important to use frozen berries as opposed to unfrozen because, when you come to mix them into the dough, they will hold their shape and not turn into a pile of mush.

 

Method

Prepare a large baking tray with greaseproof paper and preheat your oven to 170 degrees Celsius with fan or 185 without fan.

 

Firstly, you want to sieve all your dry ingredients into a large mixing bowl. This includes your flour, sugar, baking soda, baking powder and salt. Gently mix everything until its evenly combined.

Next, grate your lemon on the fine side of your grater. Ensure you wash your lemon thoroughly with warm water as it may have a wax coat on. You also don’t want to go to steep into the lemon. Do not grate the white pith under the yellow skin as this will leave a bitter taste. Then, add your lemon to your dry mix and combine.

 

Then, grate your frozen butter on the bigger side of your grater. I found that every so often, you need to scoop the butter from inside the grater as it does get stuck! Kind of reminds be a bit of grated cheese, right?! Haha.

In a small bowl, beat together your eggs. Then, add all your other wet ingredients which is the double cream, vanilla extract and lemon juice then whisk together until combined.

 

Now, slowly incorporate the wet mix with the dry mix. Slowly add the wet mix bit by bit and using your hands, bring the mixture together. Try not to over work the mixture as this will give you a solid scone. You want to be gentle whilst incorporating everything together to ensure your scone is soft and fluffy. If your mix is too wet, add some extra flour. If your mix is too dry, drizzle some more double cream and kneed through. You don’t want a very sticky dough however, some stickiness is okay.

Once the mixture has come together, pour your frozen berries in and gentle fold in until evenly combined.

 

Then,  sprinkle a clean surface with flour and pour the dough out onto the surface. Bring the dough together and create a circle shape using your hands to shape the mix and flatten it.  Then, cut the dough into 8 even triangles (mine aren’t so even…). You can also flatten the mix and use a circle cookie cutter to cut your scone shapes. It’s totally up to you!

 

Optional: You can sprinkle some coarse brown sugar on top before baking or, use an egg wash to create a shiny golden top. I didn’t use an egg wash in my recipe however, I did sprinkle some sugar on top after baking.

For the best scone, you want to bake it when the mix is super cold! I put my scones in the fridge for 10-15 minutes before baking. The colder the butter before baking, you’ll achieve a crumblier and sconey scone (if that makes sense?).

 

Once cut, place evenly on your lined baking tray and bake for 20-23 minutes until the scones have golldened on top. You can use two baking trays if you find that your tray is quite packed out. I think next time, I’ll use two trays!

Once baked, removed from tray and leave to cool on a wire rack. I sprinkled some coarse brown sugar and chia seeds on top for that extra crunch and decoration. These are best enjoyed warm in my opinion! I couldn’t help myself once they can out the oven.. oops..

 

Hope you enjoy!!

Are you baking?

Don't forget to tag me in your bakes if you've used this recipe! Would love to see the deliciousness  :D 

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