blueberry scones with lemon curd

Blueberry scones 

2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
¾ cup fresh blueberries
½ teaspoon lemon grated lemon peel
1 large egg, lightly beaten
1 teaspoon vanilla extract
½ cup milk and some extra milk for brushing on the tops of the scones

Preheat oven to 200 C (180 C for fan-forced oven) and grease a baking sheet.
In a large bowl, whisk together flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture by hand until it resembles bread crumbs. Gently fold in the blueberries.
In a small bowl combine the milk, beaten egg, vanilla and lemon peel. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.
Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough to about 1 ½ inches thick (4 cm). Either use a shape cutter or use a knife and evenly divide the dough into 8 portions and shape into 1 ½ inch thick discs by hand. Place the scones on the baking sheet and brush each scone with some milk.
Bake the scones until lightly browned, about 18-22 minutes or until it sounds hollow when tapped. Transfer to a wire rack to cool slightly.

 Lemon curd

 3 eggs
1/3 cup of lemon juice
1 tablespoon lemon zest
¾ cups of caster sugar
4 tablespoon butter chilled and chopped

In a glass bowl, beat with a whisk the eggs and sugar until pale. Then whisk in the lemon zest and lemon juice. Continue to whisk over simmering hot water until the mixture thickens (approximately 15 minutes). When the mixture thickens, turn off the heat and stir in the chopped butter. Let cool.

The lemon curd may be made in advance and stored in the fridge in an airtight container.

* recipes adapted from Joy of Baking




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