Discover the cult-favourite easy blueberry and lemon scones from Restaurant Cuvee at Peterson House, Hunter Valley. This recipe recreates the bakery’s famous, tender scones with bursts of blueberry and zesty lemon—perfect for any brunch spread, or anytime, really!
Easy Blueberry and Lemon Scones Recipe
A Hunter Valley Breakfast Icon: Restaurant Cuvée at Peterson House
If you’re seeking a breakfast worth celebrating in the Hunter Valley, look no further than Restaurant Cuvée at Peterson House. A long-time favourite among locals and visitors alike, this gem has a secret weapon – their legendary corn fritters. Popular doesn’t even begin to describe them. These golden, crispy delights have been on the menu for 15 years and show no signs of slowing down—well, not since a brief hiatus that left diners in an uproar. Thankfully, they’re back for good, with a recipe that started as an apprentice’s mum’s creation, refined ever so slightly over the years.
The portions, crafted by 6’8” Executive Chef Chad Pridue, are famously generous, so consider sharing a half-serve unless you’re feeling ambitious. On a busy week, the team churns out anywhere from 200 to 1,000 serves, and they’ve even introduced a corn fritter burger for those who can’t get enough.
Chef Pridue’s commitment to freshness elevates every dish. Much of the restaurant’s greens come from a local producer who harvests each morning and often delivers before dawn. While these ingredients are a little pricier, they boast unbeatable flavour and exceptional longevity. The same ethos applies to the pumpkin bruschetta, a seasonal favourite made with pumpkins picked up fresh each day.
It’s no wonder Restaurant Cuvée has become synonymous with indulgent mornings in wine country. Don’t just take our word for it—stop by and taste why this breakfast spot is a true Hunter Valley icon.
Corn fritters at Restaurant Cuvee
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Plan Your Hunter Valley Trip
The Hunter Valley, nestled in the rolling hills of New South Wales, is a haven for those seeking indulgence, relaxation, and a touch of adventure. Renowned as Australia’s oldest wine region, it offers a fabulous array of cellar doors where you can sip world-class Shiraz, Semillon, and innovative blends straight from the vine. But there’s more to the Hunter than wine—think gourmet dining, artisanal produce, and vibrant local markets showcasing the region’s rich agricultural heritage. Whether you’re drifting above the vineyards in a hot air balloon, exploring boutique breweries and distilleries, or luxuriating in a day spa with sweeping vineyard views, the Hunter Valley promises a captivating escape.
While you are there, don’t miss this amazing cellar door – From Passion to Pour: How Lisa McGuigan Created the Hunter Valley’s Most Unique Wine Experience
Helpful links –
- Cheap flights
- Savings on accommodation from hotels to luxury hotels
- Affordable sightseeing tours and day trips
- Affordable car rental options
- Great destination touring options
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A Bold Take on a Classic – Easy Blueberry and Lemon Scones
Forget everything you thought you knew about scones—these easy Blueberry and Lemon Scones are in a league of their own. With a crisp, golden crust that offers a satisfying crunch, they reveal a soft, slightly doughy interior that’s pure perfection. But it’s the pairing that truly steals the show.
These scones elevate the humble teatime staple into a bold and unforgettable treat. I enjoyed them at Restaurant Cuvée Topped with a luscious Blueberry Coulis and a velvety Lemon Mascarpone.The tangy sweetness of the blueberries dances beautifully with the zesty lemon, creating a balance that feels both indulgent and refreshing. I begged, and they gave me the scone recipe, but I’ve come up with the Blueberry Coulis and Lemon Mascarpone myself.
This isn’t just a scone; it’s a sensory experience that demands to be enjoyed. Perfect for a leisurely morning or a decadent afternoon pick-me-up, they’re a must-try addition to your visit. Go ahead—treat yourself to a bite of brilliance in-house, or use the recipes below to recreate the experience at home.
Scones are easy to make, but with a few tips, your scones can move up from great to amazing! Luckily I have all the tips here for you! How to Make Perfect Scones
Easy Blueberry and Lemon Scones
Discover the cult-favourite blueberry and lemon scones from Restaurant Cuvee at Peterson House, Hunter
Valley! This easy recipe recreates the bakery’s famous, tender scones with bursts of blueberry and zesty lemon—perfect for any brunch spread.
Ingredients
- 1kg self-raising flour
- 415g cream
- 385g lemonade
- 10g white sugar
- 2tsp baking powder
- ¼ cup blueberries
- Zest of one lemon
- 1tsp vanilla bean paste
Instructions
1. Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly combined. Create a well in the centre of the mixture.
2. Combine Wet Ingredients: In a separate bowl or jug, mix the cream, lemonade, lemon zest, and vanilla bean paste until well combined. Pour this mixture into the well of the flour mixture.
3. Form Dough: Use a flat-bladed knife or a spatula to gently mix the ingredients until they come together into a soft, sticky dough. Avoid overmixing to keep the scones tender.
4. Add Blueberries and Knead: Lightly flour a clean surface and turn the dough out onto it. Sprinkle the blueberries over the dough, then gently knead for 30-45seconds, folding them into the dough without crushing them.
5. Shape and Cut: Gently press the dough into a 3 cm thick disc. Use a 5 cm pastry cutter, lightly floured, to cut out the scones. Avoid twisting the cutter, as this can prevent a good rise.
6. Arrange on Baking Tray: Place the scones on a lightly oiled or lined baking tray, making sure they are just touching each other. This helps them rise evenly.
7. Brush and Bake: Lightly brush the tops of the scones with milk for a golden finish. Bake in a preheated oven at 200°C (392°F) for 16-18 minutes, or until the scones are golden on top and cooked through.
8. Cool Slightly: Allow the scones to cool on the tray for a few minutes before transferring to a wire rack. Enjoy warm!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 434Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 1086mgCarbohydrates: 68gFiber: 3gSugar: 6gProtein: 9g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Easy Blueberry Coulis Recipe
Here’s a simple recipe for Blueberry Coulis that you can make in just a few steps. This versatile sauce pairs wonderfully with desserts like cheesecake, ice cream, pancakes, or yogurt.
Ingredients
- 1 cup fresh or frozen blueberries
- 2-3 tablespoons sugar (adjust to taste)
- 1 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons water (add more if needed for desired consistency)
Instructions
- Combine Ingredients: In a small saucepan, add the blueberries, sugar, lemon juice, and water.
- Cook: Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices.
- Blend for Smoothness (Optional): For a smooth coulis, blend the mixture using an immersion blender or carefully transfer it to a regular blender. Blend until smooth.
- Strain (Optional): If you prefer a very smooth coulis without seeds, pour the blended mixture through a fine-mesh sieve into a bowl, using the back of a spoon to press the sauce through.
- Cool: Allow the coulis to cool to room temperature, then refrigerate until ready to use.
Notes
This blueberry coulis is easy to make and adds a lovely colour and flavour to your desserts!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Easy Lemon Mascarpone Recipe
This Easy Lemon Mascarpone recipe is a creamy, tangy, and lightly sweetened delight that's perfect for elevating your desserts. With just a handful of ingredients, including rich mascarpone cheese, zesty lemon juice, and a hint of vanilla, this spread comes together in minutes. It's an ideal topping for scones, pancakes, or fruit and makes a luxurious filling for crepes or cakes. Simply mix, chill, and enjoy a smooth, versatile lemon mascarpone that’s ready to impress on any dessert plate!
Ingredients
- - 1 cup (250g) mascarpone cheese
- - 2 tablespoons lemon juice (freshly squeezed)
- - 1 tablespoon lemon zest (about one lemon’s worth)
- - 2-3 tablespoons powdered sugar (adjust to taste)
- - 1/2 teaspoon vanilla extract (optional)
Instructions
- Combine Ingredients: In a medium bowl, add the mascarpone cheese, lemon juice, lemon
zest, powdered sugar, and vanilla extract (if using). - Mix Until Smooth: Use a spatula or a hand whisk to gently mix all the ingredients until smooth and creamy. Avoid overmixing, as mascarpone can become grainy if overworked.
- Taste and Adjust: Taste the mixture and adjust sweetness by adding more powdered sugar if desired, or more lemon juice for extra tang.
- Chill Before Serving: For the best flavour, chill the lemon mascarpone in the fridge for 15-30 minutes before serving.
Notes
Serving Ideas:
- Spread over scones, cakes, or muffins.
- Use as a filling for crepes or layered desserts.
- Dollop on fresh berries or grilled peaches.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 16mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.