Blueberry and Lemon Tear and Share Chelsea Buns
These are surprisingly light and more-ish, perfect for afternoon tea with a twist or part of brunch buffet, although drizzled with icing, they work perfectly with chia jam, yum!
- 80g blueberries
- 1 tbsp. of lemon juice
- 1 tbsp. of caster sugar
- 1 tbsp. of water
- 280g of self-raising flour, plus extra for dusting
- 1 tsp of baking powder
- 40g of salted butter, chilled and grated
- 1 apple, skinned and grated
- 50g of caster sugar
- 75 ml of milk
- 125 g of icing sugar
- 1 tbsp. of fresh lemon juice
- lined baking tray
- mixing bowl and spoon
- rolling pin
- piping bag/spoon
- measuring jug
- chopping board and knife
- Firstly make the jam. All you have to do is put all the ingredients in a saucepan on a low heat and simmer. You can leave this to it, however I usually help it along by squishing the blueberries a bit. This should take about 5-10 minutes at which point it should thicker and be allowed to cool.
- Preheat the oven to 200/ 180 fan/ gas mark 6
- To make the dough, mix the flour, baking powder and butter together using your finger tips to create breadcrumbs. I have suggested grating the butter as this is a quick and easy way of making the butter into small pieces. It is also great for cakes too if you forget to take your butter out of the fridge beforehand as you can just grate it and mix it straight away!
- Next mix in the apple, once that is fully incorporated stir in the milk and sugar until it has formed a dough.
- Turn out your dough on to a well floured surface and roll it into a rectangle, the dough should be about 3-5 mm thick. Cover this with a thin layer of your jam, which should have cooled by now. Then slice it into thin strips – you should be able to make about 7/8 and roll them up into tight spirals.
- Place them decoratively together on a lined baking tray and cook for about 15-20 minutes until they are lightly golden on top.
- Once cooled, make the icing and drizzle it on top. And voila! Delicious served with jam and if you’re feeling particularly indulgent some clotted cream.