Blueberry & Buttermilk Scones with Blueberry Jam
This recipe makes 12 beautifully moist Blueberry scones and one jar of berrylicious blueberry jam.
Never made jam before – don’t worry, this is a really easy method with just 3 ingredients.
When I was younger my mum would drag me around the supermarket and make me read the labels on every single item on our shopping list. A process that meant food shopping took us hours!
I had to first check where the produce came from and then, how much was in the packet. By doing this, I learnt to spot local, seasonal produce and whether an offer was/was not good value for money, based on the item’s price by weight. Life skills and all that…
I used to moan about it but now I’m grateful she bothered because the secret to delicious food begins with great ingredients. Something I’m now able to recognise when I shop.
If you buy British in season, strawberries, raspberries or blueberries, they are pretty much guaranteed to taste better than berries picked abroad and flown thousands of miles.
Colworth Farm, based in Chichester in Sussex, works with M&S to supply their stores with four types of berries: strawberries, raspberries, blueberries and blackberries. And this year they are celebrating a 10-year partnership together.
the warm south coast climate makes Chichester ideal for producing the juiciest berries.
Covering 392 acres of Chichester countryside, Colworth is one of the very few farms to grow a unique variety of British raspberry – the Sapphire. Taking over 12 years to develop, the Sapphire raspberry is double the size of the traditional fruit with a sweeter flavour.
According to Shazad Rehman, Buyer for soft fruit at M&S “the warm south coast climate makes Chichester ideal for producing the juiciest berries.”
Back in August, I was kindly sent a mountain of large, succulent blueberries, handpicked on the Colworth farm, along with a recipe to make blueberry buttermilk scones and homemade blueberry jam.
Until this challenge, I’d never made jam and I had imagined it would be a lot of hard work – turns out it’s actually one of the easiest things in the world to do – and the flavour of blueberry jam is particularly stunning.
My first attempt at blueberry buttermilk scones was a success too, moist and sweet – so sweet in fact I’d happily eat these just with cream/butter – no jam.
The hardest part of the recipe was cutting the scones out, as the mixture is quite a wet one, but it’s absolutely worth the mess!
British blueberry season runs from June-September so if you’re quick, you can still pick up a seasonal punnet from M&S and have a go for yourself. Just follow the recipe below and let me know if yours came out as great as mine did.
Blueberry and Buttermilk SconesPrint This
- Blueberry jam
- 400g blueberries
- 200g caster sugar
- zest and juice of 1 large
- 150g blueberries
- 350g self-raising flour
- 1 tsp bicarbonate of soda
- 100g salted butter, cubed
- 50g caster sugar
- zest of 1 orange
- 175ml buttermilk
- 1 tbsp milk
1. First make the blueberry jam, place the blueberries, sugar, zest and juice of the orange in a large heavy based pan.
2. Allow the sugar to dissolve over a medium heat then increase the heat and allow to boil for approximately 20 minutes, stirring occasionally to prevent it catching on the bottom of the pan.
3. Allow to cool a little then spoon into sterilised jars. Cover with a lid when completely cooled and store in the fridge for up to 2 weeks.
4. To make the scones, Preheat oven 220c/200c fan/gas 6. Wash and pat dry the blueberries, dust in a little flour.
5. Sift the flour and bicarbonate of soda into a large bowl.
6. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
7. Stir in the caster sugar, orange zest and blueberries, make a well in the centre and pour in the buttermilk and milk, mix together with a knife until you have a soft dough.
8. Turn out onto a lightly floured surface and knead very lightly, pat into a round 4cm thick.
9. Cut out scones using a 5 cm fluted cutter, place on a lightly greased baking tray. Brush the tops with a little milk.
10. Bake for 10-12 minutes until risen and golden, cool on a wire rack.
11. Serve split in half topped with the blueberry jam.
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