If you have a Thermomix and love scones, you can’t go past the Best Ever Scone recipe on the Thermomix forum. Making scones using this recipe is super easy and it takes about fifteen minutes from getting the flour out of the cupboard to setting the golden beauties on the kitchen bench. I have tweaked the recipe slightly to cater for our tastes and you can find more about that tweak here.
Anyhow, lets get to the recipe of the day: Lemon and Blueberry Scones! There’s been a bit of a lemon glut here at the moment (and not that I am complaining, as I just love anything lemony) and I have been trying to make sure the lemons are all used before they have passed their prime.
For this recipe I used frozen blueberries that I always have on hand in the freezer for muffins, smoothies and crumbles – and per kg they are cheaper than the fresh. Try to buy as local as possible!
Lemon & Blueberry Scones Thermomix Recipe
400 gr self raising flour
rind of two lemons
20 gr butter
30 gr sugar
1 free range egg
200 ml milk
50 ml lemon juice
one cup frozen blueberries
Preheat oven to 220 degrees C.
Place flour, lemon rind and butter into TM bowl and mix for 8-10 seconds on speed 9 until it forms a bread crumb consistency.
Place sugar, salt, egg, milk and lemon juice into TM bowl and mix for 5 seconds on speed 4 until mixture is combined.
Lightly knead mixture for 10 seconds on interval speed until roughly mixed.
Tip mixture onto floured surface and gently press blueberries into the dough. The dough will be sticky, but this is ok. Never over-knead scone dough as you will end up with rock cakes! Use a bit of flour on your hands to make into a 3cm high ‘cake’.
Cut out scones using the MC dipped in flour and place on a tray lined with baking paper.
Glaze the tops with a little milk.
Place in a very hot oven for about 10 minutes. Take out when golden brown on top.
Allow to cool slightly then slather with a little butter and consume!