| Prep: 20 mins | Cook: 15 mins – 18 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 16g | 7g | 44g |
| sugars | fibre | protein | salt |
| 12g | 2g | 6g | 0.2g |
Have you ever had the pleasure of tasting Tayberry and Lemon Scones? No? Then, you, my friend, are in for a unique culinary delight. Having spent my formative years in the Midwestern heartland, I’ve developed an undeniable appreciation for simple yet delicious recipes. Although arguably a bit offbeat from traditional heartland cooking, this fruity rendition embodies that elusive fresh-from-the-farm feel I so love.
A Berry Different Treat
You might ask, what are tayberries? They’re an interesting hybrid that originated in Scotland, seeming like a mix of the ever-popular raspberry and blackberry. Their sweet yet tart taste creates an irresistible symphony when combined with the zesty punch of fresh lemons in our Tayberry and Lemon Scones recipe.
Fruit-based recipes like this remind me of home, where we relished pairing baked goods with holistic, farm-fresh produce. When gobbled down with a hot mug of your favorite brew, these scones can transport you to a quaint countryside café.
Healthy and Scrumptious
And while your taste buds are being wooed by these scrumptious scones, let’s not forget the surprising health benefits they provide. The tayberries used in this recipe are rich in essential nutrients and antioxidants, including vitamin C, fiber, and manganese, which contribute to overall health and wellbeing. Along with that, the lemons add a notable amount of vitamin C, benefiting our immune system and aiding our bodies in absorbing iron.
I must admit this recipe isn’t a spitting image of the hearty stews or casseroles native to Nebraska. Yet, its undeniable appeal lies within its uniqueness, merging farmhouse freshness and heartland warmth in every bite. If you’re familiar with traditional scones or berry cobblers, you’ll find semblance and comfort in this preparation.
The Tayberry and Lemon Scones make a delightful partner to your morning coffee or can become a quick yet impressive dessert when guests come over. Suppose you’re planning a brunch, why not pair it with an English muffin and egg casserole to give your meal an extra punch? The combination of sweet, tangy, and savory is nothing short of extraordinary!
Treat yourself to a batch of these wonderful Tayberry and Lemon Scones today. They’re just a recipe away! I can promise you this – one bite, and you’ll understand precisely why I adore them so much.
What You’ll Need
- 2 cups of self-raising flour
- 1/2 cup of caster sugar
- 1/2 cup of unsalted butter, cold and cubed
- 1/2 cup of milk
- 1 large egg
- 1 tablespoon of lemon juice
- 1 tablespoon of lemon zest
- 1 cup of fresh tayberries
- 1/2 teaspoon of salt
Method
Step One
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking tray with parchment paper.
Step Two
In a large bowl, combine the self-raising flour, caster sugar and salt. Stir well to combine.
Step Three
Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs.
Step Four
In a separate bowl, whisk together the milk, egg, lemon juice and lemon zest. Make a well in the center of the flour mixture and pour in the liquid ingredients.
Step Five
Use a spatula to gently stir the ingredients until they just come together. Do not over mix. The dough should be slightly sticky.
Step Six
Add the fresh tayberries to the dough and carefully fold them in, being careful not to crush the berries.
Step Seven
Scoop the dough onto the prepared baking tray, forming it into a round shape. Use a sharp knife to cut the dough into 8 wedges, but do not separate the wedges.
Step Eight
Bake for 20-25 minutes, or until the scones are golden brown. Allow them to cool on the tray for a few minutes, then separate the scones and transfer them to a wire rack to cool completely.
