Yorkshire blueberry and lemon teacakes - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
- 450 g Strong white bread flour
- ½ tsp Salt
- 1 tsp Easy bake yeast heaped
- 50 g Unrefined golden caster sugar
- 40 g Butter (unsalted) softened
- 1½ tsp Lemon extract
- 1 Lemon zest
- 100 g Blueberries (dried)
- 50 g Mixed peel chopped
- Milk (whole) for glazing
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1
Add the flour to a large bowl and place the salt to one side of a bowl and the yeast on the other. Add the sugar, butter, lemon extract and milk, and using clean hands bring it together to make a soft, easily kneadable dough, adding more milk or flour if needed.
For this step you'll need:
- 450g Strong white bread flour
- ½tsp Salt
- 1tsp Easy bake yeast heaped
- 50g Unrefined golden caster sugar
- 40g Butter (unsalted) softened
- 1½tsp Lemon extract
- 250ml Milk (whole) for glazing
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2
Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.
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3
Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.
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4
Tip the dough out onto a floured surface and knead through the zest, blueberries and mixed peel to evenly disperse them.
For this step you'll need:
- 1 Lemon zest
- 50g Mixed peel chopped
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5
Divide the dough into 8 and shape each into a ball. Use a rolling pin to roll each bun to a 1cm thick bun.
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6
Place on a lined baking sheets and cover the dough with a tea towel and leave to prove for another hour until doubled in size
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7
Preheat the oven to 200C (fan 180C, gas mark 6).
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8
Brush each with a little milk and bake in the oven for 20 minutes until risen and golden.
For this step you'll need:
- Milk (whole) for glazing
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9
Place on a wire rack to cool. To serve, split in two, lightly toast and spread with butter or jam. Substitute the blueberries for dried cranberries or chopped dried cherries as an alternative.