A must for afternoon tea, bursting with fruit and tangy lemon curd
(38 votes)
Cook: 30 Mins
Serves: 10
Price: 14p per serving
Nutritional Information
Each 48g serving contains
Energy
518kj
124kcal
518kj
124kcal
6%
Fat
5.3g
5.3g
Med
8%
8%
Saturates
3.4g
3.4g
Med
17%
17%
Sugars
5.8g
5.8g
Med
6%
6%
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1079kj/258kcal
Typical energy values per 100g:
1079kj/258kcal
Ingredients
125g self-raising flour, plus extra to dust
½tsp baking powder
25g unsalted butter, plus extra for greasing
50g blueberries
25g caster sugar
75ml semi-skimmed milk
100g light mascarpone
2tbsp fat-free fromage frais
50g lemon curd
Method
1
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.
2
Sift together the flour and baking powder. Rub in the butter until it resembles breadcrumbs. Stir in the blueberries and the sugar. Add the milk, reserving 2tsp; mix to a dough.
3
Dust a work surface with flour; pat the dough to 1.5cm thick. Cut into 10 rounds with a 5cm cutter.
4
Arrange on the tray and brush with the reserved milk. Bake for 15-18 mins until golden. Cool on a rack.
5
Mix the mascarpone and fromage frais. Split the scones and fill with this mixture and the lemon curd.