Yorkshire blueberry and lemon teacakes - recipe

Yorkshire blueberry and lemon teacakes

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  1. 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
  2. 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.

  3. 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.

  4. 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
  5. 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.

  6. 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

  7. 7

    Preheat the oven to 200C (fan 180C, gas mark 6).

  8. 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
  9. 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.

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