Lemon and Blueberry Scones
Delicious and flavorful dish, perfect for a family celebration
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Ingredients Checklist:
- Nut-free
Details:
For extra calories, butter can be added or it can be blended with full fat milk
- Oven
- Blender (plus a sieve if not using a high powered blender)
Timings
Approx 45 minutes including cooking time
Nutritional Information
Nutritional content per scone:
284kcals, 5.3g protein, 15g fat, 32g carbohydrate, 0.28mg iron, 35mg calcium
Portion Sizes
1 portion
= 200ml milk + 1 scone
~ 4x60ml syringes
= ~410kcal/ 12.5g protein
*Your dietitian should help you calculate the right portion for your child, some children may need smaller portions e.g. a half portion may be adequate for an older/teenage child
High/Low kcal options
The calorie content of the dish can also be adjusted by choosing a lower fat butter
To increase calorie content, the following can be added after baking:
- 1 tbsp butter (~100kcal)
- 1tbsp clotted cream (~173kcal)
- 1tsp jam (~50kcal)
Preparation
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Step 1
Preheat the oven to 200C (or 180C if using a fan assisted oven) and line a tray with baking paper
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Step 2
Mix the wet ingredients together in a medium bowl, and mix the dry ingredients together in a large bowl
-
Step 3
Combine the dry ingredients with the butter- ensure the butter doesn't melt between your fingertips when combining
-
Step 4
Add the wet ingredients to the butter and flour mix. Make sure not to overwork the mix, or the scones will go flat!
-
Step 5
Transfer the mix across a lightly floured work surface, then sprinkle the blueberries across the top. Sprinkle with 1tbsp flour and carefully fold the mix, then split it into 2.
-
Step 6
Roll out each piece of dough into a disc, fold the dough over itself and repeat 4-5 times- make sure not to burst the blueberries.
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Step 7
Cut each disc of dough into wedges, and transfer to a plate (cover with cling film) and freeze for 20minutes.
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Step 8
Transfer the scones to the baking sheet and lightly brush with egg wash
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Step 9
Bake for 18-20minutes or until the scones are golden brown. Transfer to a wire rack to cool when they are done.
Blending Instructions
- Wait until the scones is cool prior to blending.
- You may need to warm scone up for 10-20 seconds so they are soft before adding to the blender
- 200ml milk per scone
- 200ml total yield per scone (200ml milk per scone for correct consistency) = approximately 4x60ml syringes
Freezing Instructions
Store in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days. They can also be frozen for up to 3 months.
Make sure the butter is cold right out of the fridge, as if it is too warm, the scones will go flat.
