Miso Blueberry Scones with Lemon

Directions

1. Preheat the oven to 200°C Fan and line a baking tray with baking parchment. Lightly dust your work surface and cutter with flour.

2. Place the dry ingredients into a large mixing bowl. Add the lard and rub it into the flour mixture using knoves or your fingertips until it resembles coarse breadcrumbs.

3. In a separate jug, whisk together the wet ingredients and miso paste until smooth.

4. Pour the wet ingredients into the flour mixture and bring together using two knives, forks or spoons until a loose, shaggy dough begins to form.

5. Add the blueberries and gently combine

6. Transfer the dough onto the lightly floured work surface and fold it over itself 4–6 times. Avoid overworking the dough, as this will result in dense, tough scones.

7. Gently pat the dough into a round approximately 3–4cm thick.

8. For triangular scones, cut the round into quarters and then cut each quarter in half. Alternatively, use a fluted cutter to cut round scones.

9. Mix the beaten egg with a small squeeze of honey and brush generously over the tops of the scones.

10. Arrange on the prepared baking tray and bake for 9–11 minutes, or until well risen and golden brown.

11. Remove from the oven and serve warm with generous spoonful’s of clotted cream, Thursday Cottage Lemon Curd.

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1. The miso should never overpower the scones. Instead, it quietly enhances the butteriness of the dough, deepens the flavor of the blueberries and makes the citrus notes taste even brighter.