Jersey Blueberry and Clotted Cream Scones with Lemon Curd

Light and fluffy scones bursting with Jersey blueberries, made extra special with clotted cream and a bright, homemade lemon curd. This recipe uses locally sourced Jersey ingredients for an authentic taste.

Prep Time

20 minutes

Total Time

45 minutes

Calories

875 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.87/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

350gSelf-Raising Flour(Plus extra for dusting)

£0.60

0.3tspSalt

£0.01

75gJersey Butter(Cold, cut into cubes)

£0.90

50gJersey Royal Potatoes(Cooked, mashed and cooled completely)

£0.40

50gCaster Sugar

£0.15

120mlJersey Milk(Plus a little for glazing)

£0.35

150gJersey Blueberries(Fresh, local and seasonal)

£3.00

150gClotted Cream(For serving)

£2.50

Lemon Curd Ingredients(See below)

100gJersey Butter (Lemon Curd)(Cubed)

£1.20

175gCaster Sugar (Lemon Curd)

£0.50

2Large Eggs (Lemon Curd)(Plus 2 egg yolks)

£0.60

2Lemons (Lemon Curd)(Zest and juice)

£1.00

Total Cost

£11.21

£1.87 per serving

Instructions

1.
**Make the Lemon Curd:** Gently melt the butter and sugar together in a heatproof bowl set over a pan of simmering water (bain-marie), stirring until the sugar has dissolved. Remove the bowl from the heat and whisk in the whole eggs and yolks, then the lemon zest and juice. Return the bowl to the bain-marie and cook gently for 10-15 minutes, stirring constantly, until the curd has thickened enough to coat the back of a spoon. The curd should be thick enough to leave a trail on the back of the spoon. Strain the curd through a sieve into a clean bowl. Cover with cling film (directly touching the surface to prevent a skin forming) and chill in the fridge for at least 2 hours, or until set.
2.
**Make the Scones:** Preheat oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a baking sheet.
3.
In a large mixing bowl, sift together the flour and salt.
4.
Rub the cold, cubed Jersey butter into the flour mixture using your fingertips until it resembles breadcrumbs.
5.
Stir in the caster sugar and mashed Jersey Royal potato.
6.
Gradually add the Jersey milk, mixing with a knife or your hand until a soft dough forms. Be careful not to overmix. You may not need all of the milk.
7.
Gently fold in the Jersey blueberries.
8.
Turn the dough out onto a lightly floured surface and pat it down to a thickness of about 2cm.
9.
Use a round cutter (approximately 6cm diameter) to cut out the scones. Avoid twisting the cutter, as this can prevent the scones from rising properly.
10.
Place the scones onto the prepared baking sheet.
11.
Brush the tops of the scones with a little Jersey milk.
12.
Bake for 12-15 minutes, or until golden brown and well-risen.
13.
Transfer the scones to a wire rack to cool slightly.
14.
Serve warm with clotted cream and homemade lemon curd.

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My Notes

Nutrition Information

Nutrition per serving (200g)

875 kcal / 3661 kJ

Carbs

88g

34% of RDA

Fat

54g

77% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

40 g

44% of RDA

Sodium

210 mg

9% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For extra fluffy scones, handle the dough as little as possible and don't overmix it.

Chilling the butter and flour mixture before adding the liquid can also help with flakiness.

Warm the clotted cream slightly for easier spreading.

Don’t have fresh blueberries? Frozen blueberries can be used straight from the freezer, but you may need to add a little extra flour to compensate for the extra moisture.

The mashed potato adds moisture and a lovely soft texture to the scones, making them extra light.

Cooking Equipment

Oven

Large Mixing Bowl

Small Saucepan

Baking Sheet

Wire Rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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