This recipe from Nadiya Hussain’s BBC2 series Nadiya Bakes features one big scone topped with cream and blueberries and served in slices like a pizza.
These scone wedges are made in one big circle, just like a pizza. The dough is lightly scented with lavender and topped with rippled cream and jam and lots of fresh blueberries.
Nadiya says: “I am forever getting involved in the what-goes-first debate (cream or jam?), though to be honest as long as neither is left off, I’m a happy girl. I once vowed never again to bake with lavender after an epic flavour disaster, but I have since learnt that a little goes a long way. So, don’t be tempted to divert from the quantities here, or you WILL regret it!”
Makes 12 wedges Prep time: 25 min Cook time: 15 min Total time: 40 min
For the scone:
- 350g self-raising flour, sifted, plus a little extra for dusting
- A pinch of salt
- 1 tsp baking powder
- 85g unsalted butter, softened
- 45g caster sugar
- 1 tsp dried lavender, crushed
- 1 lemon, zest only
- 175ml whole milk, room temperature
For the topping:
- 2 x 227g clotted cream
- 1 tsp vanilla bean paste
- 100g blueberry jam
- 180g fresh blueberries
- Zest of half a lemon
See also: Mary Berry’s Toffee Pear Pudding
- Preheat the oven to 200C / fan 180C / gas 6 and line a large baking tray with baking paper.
- Pop the flour into a large bowl, along with the salt and baking powder, and mix through.
- Add the butter and rub it into the flour using your fingertips until there are no large traces left. Add the sugar, dried lavender and lemon zest and mix.
- Make a well in the centre and add the milk. Using a palette knife, mix until it starts to form a dough. Gently bring the dough together with your hands. Tip it out onto a lightly floured surface and form the dough into a mound, but resist the temptation to knead or the scone will become chewy rather than soft and crumbly.
- Put the mound into the centre of the prepared tray – this just saves a messy transfer once the dough is rolled out. Using a rolling pin or the back of your hand, press the dough out to a large circle about 2cm thick. If you want, trim the edges, though you can leave the edges rough.
- Now, using a sharp knife, cut the circle like a pizza into 12 slices, cutting all the way down and all the way through. Pop into the oven and bake for 15 minutes. The scone should be golden around the edges, a little less so towards the centre, and firm to the touch.
- Leave to cool completely on the tray. As soon as it is cool enough, place it onto your chosen serving dish.
- Mix the clotted cream and vanilla bean paste together. Add the jam and ripple it right the way through.
- Spread the mixture all over the scone, leaving a 1cm gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold.
- Top with blueberries, scatter with lemon zest, and you are ready to serve!
Best eaten straight away.
See also: Yotam Ottolenghi’s Stuffed Aubergines in a Curry and Coconut Dal