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Blueberry and lemon scone wheel
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150g wholewheat flour
200g plain flour, plus extra for dusting
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp fine salt
60g caster sugar
80g unsalted butter, chilled and cut into small pieces
1 lemon, zest and 1 tbsp juice
1 egg, beaten
1 tbsp demerara sugar
1. Preheat the oven to 200˚C, gas mark 6. Line a baking tray with parchment. Put the flours, baking powder, bicarbonate, salt, sugar and butter in a food processor; pulse until resembling fine breadcrumbs (or rub together by hand); tip into a large bowl. Make a well in the centre; add the buttermilk, lemon zest and juice, plus most of the blueberries. Gently combine into a shaggy, slightly sticky ball of dough, but be careful not to overwork it.
2. Generously dust the lined baking tray with flour, then scrape the dough into the centre. Dust the dough with flour then, with floured hands, lightly flatten it into a 20-22cm round. Dust a long, sharp knife with flour and cut the dough into 8 equal wedges, keeping them together in a circle. Dot the remaining blueberries over the top, gently pressing them into the dough. Brush the top with the beaten egg and sprinkle over the demerara sugar.
3. Bake for 30-35 minutes until golden, firm to the touch and hollow-sounding when the base is tapped. Leave to cool for 5 minutes, then carefully transfer to a wire rack to cool further. Serve in wedges with clotted cream and jam, or butter, if liked.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.