Blueberry and Lavender Scone Pizza
by Nadiya Hussain
Makes: 12 wedges
Prep: 25 minutes
Cook: 15 minutes
Best eaten: straightaway
These scone wedges are made in one big circle, just like a pizza. I am forever getting involved in the what-goes-first debate (cream or jam?), though to be honest as long as neither is left off, I’m a happy girl. I once vowed never again to bake with lavender after an epic flavor disaster, but I have since learned that a little goes a long way. So, don’t be tempted to divert from the quantities here, or you WILL regret it!
For the Scone:
For the Topping:
- 2 x 8-oz/227g jars of clotted cream or crème fraîche
- 1 teaspoon vanilla bean paste
- 5 tablespoons/100g blueberry jam
- 1 cup/180g fresh blueberries
- finely grated zest of half a lemon
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Pop the flour into a large bowl, along with the salt and baking powder, and mix well. Add the butter and rub it into the flour using your fingertips until there are no large traces left. Add the sugar, dried lavender, and lemon zest and mix.
Make a well in the center and add the milk. Using a rubber spatula, 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 resist the temptation to knead or the scone will become chewy rather than soft and crumbly.
Put the mound into the center of the prepared sheet—this just saves a messy transfer once the dough is rolled out. Using a rolling pin or the back of your hand, press the dough out to an 8-inch/20cm circle about ¾ inch/2cm thick. If you want, trim the edges, though I prefer not to as I like the edges rough.
Now, using a sharp knife, cut the circle like a pizza into 12 slices, cutting all the way down and all the way through. Pop into the oven and bake for 15 minutes. The scone should be golden around the edges, a little less so toward the center, and firm to the touch.
Let cool completely on the sheet. As soon as it is cool enough, pop it onto your chosen serving dish.
Mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through.
Spread the mixture all over the scone, leaving a ½-inch/1cm gap around the edge. Top with blueberries, scatter with lemon zest, and you are ready to serve!
The host of the beloved Netflix series Time to Eat and Nadiya Bakes and winner of The Great British Baking Show, when Nadiya Hussain began cooking, she headed straight to the oven—which, in her home, wasn’t used for baking, but rather for storing frying pans! One day, her new husband asked her to bake him a cake and then . . . she was hooked! Baking soon became a part of her daily life. In her newest cookbook, based on her Netflix show and BBC series, Nadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home and will entice beginner bakers and experienced pastry makers alike.
Reprinted from NADIYA BAKES by Nadiya Hussain. Copyright © 2020 by Nadiya Hussain. Photographs copyright © 2020 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.