Blueberry Scones

22 Sep

It’s such a comforting experience to let the aromas of freshly baked scones drag you out of bed. Jason is the equivalent of Cookie monster when it comes to scones, so I have experimented with several recipes and this one by “How to cook the perfect…” by Marcus Wareing is my favorite. I have adapted the ingredients a touch to create these scrummy blueberry scones, which we had for breaky this Sunday.

Makes about 12 scones

Ingredients:

  • 450 grams self raising flour
  • 1/2 tsp baking powder
  • 100 grams cold butter (chopped)
  • 75 grams caster sugar
  • 100 grams frozen blueberries
  • 220 ml full cream milk
  • 1 large egg
  • assorted jams
  • thickening cream
  • extra butter to serve

Method:

  1. Preheat oven to 200 degree celsius.
  2. Place the self raising flour, baking powder and cold butter in a large bowl.
  3. Using the Rub-in method, rub the butter into the flour mixture till it resembles bread crumbs. This will give the scones a nice crumbly texture.
  4. Add the sugar and blueberries to the butter-flour mixture and toss lightly with your fingers.
  5. Measure up the milk in a measuring cup, add the egg to it then mix the egg into the milk.
  6. Pour 1/2 the milk-egg mixture into the large bowl with flour mixture.
  7. Using a metal spatula, press the milk into the flour mixture till it forms a smooth dough.
  8. If the mixture is too dry, you can add more milk to it. (Remember to leave behind some milk-egg mixture to glaze the scones.)
  9. Place the dough on a floured surface and knead a few times.
  10. Shape the dough into small mandarin size rounds and place on a baking tray lined with baking paper.
  11. Glaze the top of the scones with the remaining milk-egg mixture.
  12. Place in the oven and bake for 12 to 15 mins till scones are golden brown.
  13. Remove from the oven and allow to cool for a few minutes on a cooling rack.
  14. Serve warm with butter, jams and whipped thickened cream. DE-LISH!
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One Response to “Blueberry Scones”

  1. Chris January 9, 2009 at 11:53 AM #

    I love that you have a “How to Eat” shot right at the end!

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