In a world of deep dish vs. New York style pizza, blueberry scone pizza somehow miraculously emerged. It is officially my favorite new pizza—let the records show.
Honestly, “pizza” might be a generous term for this decadent treat. Blueberry scone pizza is in fact 12 scones that bake as one, cut into triangular slices rather than traditional circles. The dough is infused with lemon zest, adding a zing to your average scone. Now that I’ve tried scones with fresh lemon, I’m not sure I can ever go back!
What to expect:
Fluffy, lemony scones swirled with a sweet mixture of clotted cream, vanilla and blueberries. I know I talk a lot about how two flavors balance out in my bakes, but this pizza takes the cake for perfect flavor juxtaposition. There is only a hint of sugar in the scones, leaving the overpowering sensation of lemon for you to enjoy. The topping contributes a sweet, but not too rich, taste to the palate. Especially with the addition fresh blueberries and lemon zest, the topping becomes that much more crisp. You won’t be able to put down the blueberry scone pizza!
What I changed:
Regretfully, I didn’t have any lavender so I excluded that from the recipe, which I think would have made the scones taste even punchier. I also substituted vanilla extract for vanilla bean paste.
Maybe less importantly, I converted the original amounts to the US measurement system. (See below!)
Add some pizzaz to your pizza and enSCONce yourself on your couch with these scrumptious scones!
Nadiya Hussain’s Original Recipe feat. US measurements:
INGREDIENTS
For the scone
- 5 cups self-raising flour, sifted, plus a little extra for dusting
- pinch salt
- 1 tsp baking powder
- 6 tbsp. unsalted butter, softened
- 3 tbsp. caster sugar
- 1 tsp dried lavender, crushed
- 1 lemon, zest only
- 3/4 cup full-fat milk, at room temperature
For the topping
- 2 6oz. tubs clotted cream
- 1 tsp vanilla bean paste OR vanilla extract
- 7 tbsp. blueberry jam
- fresh blueberries
- ½ lemon, zest only
METHOD
- Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.
- To make the scone, mix the flour, salt and baking powder together in a large bowl. Add the butter and rub it into the flour using your fingertips until you have a breadcrumb consistency. Add the sugar, dried lavender and lemon zest and mix well. Make a well in the centre and add the milk. Using a round-tipped knife, mix until it starts to form a dough. Gently bring the dough together with your hands.
- Tip it out onto a lightly floured surface and form the dough into a mound, but do not knead or the scone will become chewy rather than soft and crumbly. Transfer the dough to the centre of the prepared tray and use a rolling pin or the back of your hand to press the dough out to a large circle about 2cm/1in thick. You can trim the edges if you like, but I prefer not to.
- Use a sharp knife to cut the circle into 12 slices, cutting all the way down and all the way through. Bake for 15 minutes. The scone should be golden around the edges and firm to the touch.
- Leave to cool completely on the tray. As soon as it is cool enough, transfer to your chosen serving dish.
- To make the topping, mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through with a spoon. Spread the mixture all over the scone, leaving a 1cm/½in gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold. Top with blueberries, scatter with lemon zest and serve.
