These Thermomix Lemon Blueberry Scones are so easy to make and are a lovely treat for breakfast or afternoon tea. There's nothing like the smell of freshly baked scones wafting through the house!
These are a variation of my Classic Thermomix Scones. The addition of blueberries and lemon adds a delicious zing and accelerates them to the next level!
They are wonderfully moist, and you can serve them with butter, lemon curd, whipped cream or just warm straight from the oven. The scones also freeze well, which is handy for any last-minute guests.
There are a few ways to cut scones, but my favourite and easiest way is to use the spatula to cut them into wedges like a pizza.
If you're not a big fan of blueberries, you can always add your additions. For example, any other berries, nuts, dried fruit and chocolate work well.
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Thermomix Lemon Blueberry Scones
Lovely Lemon and Blueberry Scones make the perfect tea time treat.
- 1 large lemon, juice and rind
- 30g white sugar, plus extra for sprinkling on top
- 350g self-raising flour
- 75g unsalted butter, cut into cubes
- 1 ½ teaspoons baking powder
- 90g frozen blueberries
- 120g milk
- 2 large eggs, lightly beaten
- Preheat the oven to 200°C fan-forced / 220°C and line a baking tray with baking paper.
- Place the sugar and lemon rind into the Thermomix bowl and pulverise for 15 sec/speed 9.
- Add the flour, baking powder and butter and mix 10 sec/speed 6 until the mixture resembles fine breadcrumbs.
- Add the milk and lightly beaten eggs and knead for 40 seconds/dough setting until the dough has come together. It will be a little bit sticky.
- Add the blueberries and mix 10 sec/reverse/speed 3. Scrape down the bowl.
- Turn the dough out onto a lightly floured surface and shape into a ball, if it's too sticky then add a little more flour but try not to overwork the dough. Gently press down into a disc shape measuring approximately 20cm. Cut up into eights with the Thermomix spatula or a sharp knife and brush the tops with lemon juice and sprinkle with sugar.
- Bake in the oven for 18-20 minutes until nice and golden and hollow when tapped. The timing will depend on the oven so best to keep an eye on them so, they don't burn.
- Once baked, leave on the tray for 5 minutes then carefully transfer to a wire rack to cool.
- Serve warm with your favourite condiments.
- Any leftovers can be stored in an airtight container for a few days and gently heated up in the microwave.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 640mgCarbohydrates: 39gFiber: 1gSugar: 5gProtein: 7g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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