Lemon and Blueberry Scones

Delicious and flavourful dish, perfect for a family celebration

Moderate

Difficulty level icon

Recipe by Dietitian Anjanee Kholi

Modifications

Equipment

Preparation

  • For extra calories, butter can be added or it can be blended with full fat milk
  • Oven
  • Blender (plus a sieve if not using a high powered blender)

Timings

Approx 45 minutes including cooking time

Nutritional content per scone:

284kcals, 5.3g protein, 15g fat, 32g carbohydrate, 0.28mg iron, 35mg calcium

Portion Sizes

1 portion = 200ml milk + 1 scone
~ 4x60ml syringes = ~410kcal/ 12.5g protein

*Your dietitian should help you calculate the right portion for your child, some children may need smaller portions e.g. a half portion may be adequate for an older/teenage child


High/Low kcal options

The calorie content of the dish can also be adjusted by choosing a lower fat butter or.

To increase calorie content, the following can be added after baking:
• 1 tbsp butter (~100kcal)
• 1tbsp clotted cream (~173kcal)
• 1tsp jam (~50kcal)

Step 1

Preheat the oven to 200C (or 180C if using a fan assisted oven) and line a tray with baking paper

Step 2

Mix the wet ingredients together in a medium bowl, and mix the dry ingredients together in a large bowl

Step 3

Combine the dry ingredients with the butter- ensure the butter doesn't melt between your fingertips when combining

Step 4

Add the wet ingredients to the butter and flour mix. Make sure not to overwork the mix, or the scones will go flat!

Step 5

Transfer the mix across a lightly floured work surface, then sprinkle the blueberries across the top. Sprinkle with 1tbsp flour and carefully fold the mix, then split it into 2.

Step 6

Roll out each piece of dough into a disc, fold the dough over itself and repeat 4-5 times- make sure not to burst the blueberries.

Step 7

Cut each disc of dough into wedges, and transfer to a plate (cover with cling film) and freeze for 20minutes.

Step 8

Transfer the scones to the baking sheet and lightly brush with egg wash

Step 9

Bake for 18-20minutes or until the scones are golden brown. Transfer to a wire rack to cool when they are done.

Blending Instructions

  • Wait until the scones is cool prior to blending.
  • You may need to warm scone up for 10-20 seconds so they are soft before adding to the blender
  • 200ml milk per scone
  • 200ml total yield per scone (200ml milk per scone for correct consistency) = approximately 4x60ml syringes

Freezing Instructions

Store in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days. They can also be frozen for upto 3 months.

Tips

Make sure the butter is cold right out of the fridge, as if it is too warm, the scones will go flat.

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Nestlé Health Science has worked with healthcare professionals and families to create the articles and videos on this website. All views and opinions expressed are their own, and may not always reflect those of Nestlé Health Science. Tube feed formulas are foods for special medical purposes for use under medical supervision. Blended diets should only be used after consultation with your healthcare professional.