Delicious, easy to make scones perfect for a lazy Sunday morning!
Scones are great because they’re so easy, and you’ve most likely got everything to make them on hand. I mean, you could make them harder if you wanted to, that’s your prerogative. All British Isle short pastry tends to be pretty simple, historically speaking. If something was eaten by the peasants way back when, then there’s a very good chance it takes little to no effort at all. When would peasants have had time to do anything difficult or time consuming? You could easily skip the fruit entirely, if you wanted, and just have a really great basic pastry. Or you could sub out the fresh fruit for chopped up bits of dried fruits like apricots or currants, or even throw in some nuts.
Sift all of your dry ingredients into your food processor, zest your lemon right over the top, then add in your cold butter and blitz up until you get the consistency of sand almost. You can use your hands to do this but I tend to have very hot fingers so I decided to use the food processor instead.
Add your sandy breadcrumb mixture to a bowl, making a well in the middle, pour your milk into the well and stir with a spoon or fork slowly incorporating dough from the sides into the milk. This ensures that all the flour gets picked up and you don’t end up with a bunch of untouched flour on the bottom. This dough will be sticky, so watch out!
While your dough is still shaggy add in your fresh fruit (blueberries) being very careful not to burst all of your fruit. You mostly want to use a gentle folding motion. Then roll out your dough on a thoroughly floured work surface, until about two inches thick or so and, using floured hands, cut out whatever shapes you want from the dough.
It might be best to line a baking sheet with parchment so as to avoid too much mess. Bake at 400 F for 15-20 minutes. If your oven is crappy like mine then you might have to switch them halfway through, or cook a little bit hotter. Serve still warm with butter, jam and clotted cream if that’s your fancy.