Yorkshire Blueberry & Lemon Teacakes

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These delicious tea cakes have an added twist of blueberry and lemon, enjoy slathered in butter.


  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.

  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. 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. Tip the dough out onto a floured surface and knead through the zest, blueberries and mixed peel to evenly disperse them.

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

  8. Brush each with a little milk and bake in the oven for 20 minutes until risen and golden.

  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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