Limoncello and blueberry scones
- May 2019
- Makes 8
- Hands-on time 25 min, oven time 12-15 min
Not sure whether the jam or the cream comes first? Avoid the issue completely with our limoncello and blueberry scones.
- 26.4g (16.8g saturated)
- 29.3g (7.9g sugars)
Be sure not to overwork the dough. And don’t twist the cutter when you stamp out the scones or they won’t rise evenly as they bake
Scones are best on the day they’re made, but they freeze well. Cool, then freeze in bags for up to 1 month. Defrost, then warm in the oven just before serving to freshen them up.
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