Limoncello and blueberry scones recipe | delicious. magazine
Not sure whether the jam or the cream comes first? Avoid the issue completely with our limoncello and blueberry scones – perfect for afternoon tea.
Ingredients
- 225g self-raising flour, plus extra to dust
- Finely grated zest 1 lemon
- 50g unsalted butter, cubed
- 2 tbsp caster sugar
- 110ml whole milk
- 300ml extra-thick double cream
- 2 tbsp limoncello
- 2 tbsp lemon curd
- Fresh blueberries to serve
- You’ll also need…
- 5cm fluted or plain cutter
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