If you think Oprah, J. K. Rowling and Bill Gates are tenacious they have nothing…I repeat…NOTHING on Mr 3. I have super high hopes that he will be an amazingly successful human being…if only he can get through the day without spending some of it in timeout. Ahem. Last week he was having a particularly difficult day. And after treating us to a tantrum and related whinings for over AN HOUR AND A HALF we needed a reset. Badly. And one thing he does love to do is bake. But I had no will power for anything complicated at all. So Blueberry and Lemon Scones to the rescue.
These Super Easy Blueberry and Lemon Scones are exactly that. Super Easy. The scone base is just three ingredients, self raising flour, cream and lemonade. And the kids love making them. I loved watching their faces when the lemonade fizzed as it was poured it into the mixture.
The first time I made a variation of these simple scones was years ago when I was in uni. I used to visit an elderly neighbour, Lorna. She always had something yummy baked when I came to visit and I loved her scones.
Before I tried Lorna’s scones, I really did not enjoy them. They were always that little too dry. But not Lorna’s. They were so light and delicious and this recipe is based on how she taught me to make them.
If you really don’t want to use lemonade you can use soda water as a replacement and I do this for for savoury scones. But these are designed as a sweet scone and there is only an estimated 2.4g of sugar per scone.Print
These deliciously simple Super Easy Blueberry and Lemon Scones make a fabulous morning tea or addition to the lunchbox. They come together in no time at all and taste amazing.
- 2 cups self raising flour (plus 1/4–1/2 cup reserved)
- 1 cup lemonade (250ml)
- 1/2 cup plus 1 tbsp cream (150ml)
- 100g blueberries
- zest and juice of 1/2 lemon
- 1 tbsp milk for brushing
- Preheat your oven to 200c and line a baking tray with baking paper
- In a large bowl mix in all the ingredients except the reserved flour. The mix will be quite sticky.
- On a clean bench, add a thick layer of most of the reserved flour and spoon the mix on top of the flour. Sprinkle some more of the reserved flour over the top of the dough.
- Working with your hands, quickly and lightly knead through the flour so the dough becomes more workable. This should only take a minute or so.
- Shape the dough into a rectangle about 1.5 cm high and cut into even portions with a knife or scone cutter.
- Arrange the scones on the prepared tray and lightly brush each scone with milk.
- Bake the scones for 12-15 minutes on high or until the scones are lightly golden and spring back when pressed lightly
You may notice that the inside of the scones is still a little sticky while cutting, that is fine. You are just wanting the dough to be a consistency that you are able to shape and cut.