Serves 6
Menu-
Blueberry & Lemon Scones
Mock Devonshire Cream
Strawberry or Raspberry Jam
Apricot Jam
Irish Butter
Blueberry or Herbed Goat Cheese
Wheel of Brie or Camembert
Aged White Cheddar
Strawberries
Blueberries
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Blueberry & lemon scones-
240 grams (2 cups) flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
Zest from 1 lemon
Juice from 1 lemon
150 grams (1 cup) blueberries
4 tablespoons butter, cold and cubed
125 ml (1/2 cup) whole milk
1 egg
Powdered sugar to dust
Preheat the oven to 200 C (400 F, gas mark 6)
Add flour, baking powder, salt, sugar, lemon zest, and lemon juice to an electric mixing bowl. Mix on medium speed for one minute (if you don’t have an electric mixer, you can mix by hand). Slowly add cold, cubed butter, and mix for another minute. In a separate bowl, whisk milk and the egg together. Then slowly add it to the batter, and mix until well incorporated. Finally, lightly fold in the blueberries with a spatula.
Heavily flour a clean surface and lay the scone dough on top. Heavily flour your hands and lightly knead the scone dough. Then form a ball that is about 4 cm (1 ½ inches) thick. Line a baking sheet with parchment paper and place the scone dough on top. Cut dough into six wedges, taking care not to cut all the way through. Bake for 29- 32 minutes, until a cake tester comes out clean.
Take the scones out of the oven and cool slightly. Dust with powdered sugar, and set aside.
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Mock Devonshire cream -
250 ml (1 cup) heavy whipping cream
80 ml (1/3 cup) whipped cream cheese
2 tablespoons sugar
1 tablespoon vanilla extract
Using an electric mixer, whisk all ingredients together on high until soft peaks form- about 5 minutes.
Final assembly: arrange the cheeses first, placed evenly throughout the board. Then add the jams, Mock Devonshire Cream, and butter in the empty spaces. Cut the scones into individual servings, and add them in the empty spaces. To finish, add the strawberries and blueberries in all of the empty spaces.
