Lemon and Blueberry Scones

These have been in the pipeline for ages and in fact I've had to buy the lemons I wanted for them twice because I kept getting distracted by other things and the lemons got used. I finally made them last week and I was not disappointed at all. They are not as dry as scones and have a nice shiny sheen on them like sticky buns. Again I didn't use any sugar in them; banana and blackstrap molasses were used instead. These were a perfect way to mix up our breakfasts (usually it is porridge or toast with no sugar jam or fruit) and a good thing to have as a quick snack if needed. Here is the recipe:

Ingredients:

1 cup plain flour

1 tsp baking powder

1 mashed banana

1 tbs blackstrap molasses

Zest and juice of 1 lemon

Handful of blueberries

Method:

Preheat the oven to 180 degrees celcius. Mix the flour and baking powder then stir in the mashed banana (the riper the banana the better), molasses, zest and lemon juice. Finally stir in the blueberries. Form into around 8 round shapes and bake on a greased/lined baking tray for 10-15 minutes until firm to touch (a bit springy) and a medium brown colour (the molasses gives it a lovely brown colour). Let them cool down and store in an air tight box. These only last a few days so freeze some if you don't think you will use them in time.

Mini scones for mini fingers

I definitely enjoyed having these for breakfast with Little Miss. They have a big lemony hit which works really well alongside the blueberries and the deep molasses flavour. Enjoy!

JULES XOXO