Blueberry & lemon scone wheel
Blueberry & lemon scone wheel
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Ingredients
Method
Preheat the oven to 200˚C, gas mark 6. Add one tablespoon of lemon juice to a liquid measuring cup and add enough milk until it measures 1 cup to make buttermilk. Stir, and let sit for five minutes before using. 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 other tablespoon of juice, plus most of the blueberries. Gently combine into a shaggy, slightly sticky ball of dough, but be careful not to overwork it.
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.
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.
