Ingredients

For the scones

  • 150ml milk
  • 3 Earl Grey tea bags
  • 375g plain flour
  • 20g baking powder
  • 75g cold butter, cut into small cubes
  • 100g caster sugar
  • 2 eggs, plus extra for glazing

For the blueberry compote

  • 500g blueberries
  • 1 lemon, zested and juiced
  • 1 tbsp cornflour
  • 150ml Greek yogurt

Method

  1. 1

    Heat the milk to boiling point in a saucepan, then add the tea bags and remove from the heat. Leave to infuse until the milk has cooled to room temperature, then remove the tea bags.

  2. 2

    Preheat the oven to 220°C/fan 200°C/gas mark 7. Put the flour and baking powder in a large bowl and add the butter. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir through the sugar. 

  3. 3

    Whisk the eggs with the cooled milk, then add this to the flour. Mix until it comes together to form a soft dough. The mixture should feel quite sticky and wet – if it’s too dry, add a splash more milk.  Lightly flour your work surface and tip the dough on to the surface. Knead the dough gently by folding it in half, turning 90° and then folding again, repeating this process a couple of times until the dough feels smooth. Roll out the dough to a thickness of 3cm and cut out your scones using a scone cutter, reworking the offcuts together again to ensure you use all the dough. 

  4. 4

    Place the scones on a baking tray lined with greaseproof paper, making sure they have enough space around them to rise. Leave for approximately 30-45 minutes at room temperature. Glaze the tops with beaten egg and bake in the oven for 15 minutes, or until well risen and golden brown.

  5. 5

    Put the blueberries in a pan with the lemon zest and juice. Heat over a medium heat and cook for 8 minutes, until the blueberries have started to break down. Mix the cornflour with a splash of water and mix to a paste. Add to the blueberries and continue to cook for a further couple of minutes, until thick and jammy. Leave to cool, then serve the scones with the compote and yogurt. 

Nutritional Details

Each serving provides
  • Energy 1080kj 258kcal 13%
  • Fat 8.1g 12%
  • Saturates 4.3g 22%
  • Sugars 13.9g 15%
  • Salt 0.57g 10%

% of the Reference Intakes

Typical values per 100g: Energy 967kj/231kcal

Each serving provides

39.8g carbohydrate 1.2g fibre 5.9g protein

Also in these Scrapbooks

Back to top