Huber's Butchery

Blueberry lemon scone with whipped feta cheese and elderberry jam

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45 MINS

easy

Ingredients

Serves 10 pax

Scone

250 g Plain flour
75 g White sugar
1 tbsp Fresh Australia lemon zest
2 1/2 tsp Baking powder
1/2 tsp Fine salt
113 g Frozen unsalted butter
112 g Whipping cream
1 nos Goumet breakfast whole egg
1 pod The Spice People vanilla bean
1 pkt Fresh blueberries

Lemon icing

120 g Icing sugar

3 tbsp Fresh Australian lemon juice

1 pkt Feta cheese

1 tub Elderberry jam

Cooking Method

1. Whisk together flour, sugar, lemon zest, baking powder in a mixing bowl
2. Grate frozen butter and mix into dough
3. Knead cream, eggs and vanilla paste into dough
4. Dust with flour and mold into desired shape
5. Allow dough to rest in chiller for 15 mins
6. In a preheated oven, bake scone dough at 200ºC for 20 mins
7. Allow to cool
8. Whisk icing sugar and lemon juice and drizzle over cooled scone
9. Allow icing to harden before serving with whipped feta cheese and elderberry jam

Recipe by Chef Clement

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Total	SGD$0.00

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Blueberry lemon scone with whipped feta cheese and elderberry jam

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