Lemon and Blueberry Scones
Delicious and flavourful dish, perfect for a family celebration
1 of 3 images
2 of 3 images
3 of 3 images
Makes 16 scones
Total= 16 scones
16 servings of 1 scone each
Contains: Eggs, gluten, milk
- For extra calories, butter can be added or it can be blended with full fat milk
- Blender (plus a sieve if not using a high powered blender)
Approx 45 minutes including cooking time
Nutritional content per scone:
284kcals, 5.3g protein, 15g fat, 32g carbohydrate, 0.28mg iron, 35mg calcium
|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
Preheat the oven to 200C (or 180C if using a fan assisted oven) and line a tray with baking paper
Mix the wet ingredients together in a medium bowl, and mix the dry ingredients together in a large bowl
Combine the dry ingredients with the butter- ensure the butter doesn't melt between your fingertips when combining
Add the wet ingredients to the butter and flour mix. Make sure not to overwork the mix, or the scones will go flat!
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.
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.
Cut each disc of dough into wedges, and transfer to a plate (cover with cling film) and freeze for 20minutes.
Transfer the scones to the baking sheet and lightly brush with egg wash
Bake for 18-20minutes or until the scones are golden brown. Transfer to a wire rack to cool when they are done.
- 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
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 upto 3 months.
Make sure the butter is cold right out of the fridge, as if it is too warm, the scones will go flat.