Friday, 23 June 2017

Blueberry Scones

I love Blueberries and eat them every day, especially with my morning cereal. So iI thought it would be a good idea to add fresh berries to other things, like Scones!!! I have also added some ginger as that is my favourite spice and they go so well together.  So easy, made in minutes and when still warm, split and spread with some clotted cream. Heaven on a plate.

Butter a baking sheet and pre heat your fan oven to 200C. Scones love to be in a very hot oven!
This quantity makes about a 12-14 small ish scones. Very easily doubled or make them larger.

12 oz self raising flour
½ teaspoonful baking powder
1 - 2 heaped teaspoonfuls ground ginger
3 oz caster sugar
2 oz softened butter
4 oz fresh blueberries [a little more if you can squeeze them in!]
90 ml buttermilk
90 ml whole milk

In a large mixing bowl, place your dry ingredients, then rub in the softened butter. Add the fruit then stir in the buttermilk, adding whole milk until you have a soft dough - the softer the dough the lighter the scone. You might need a tad more milk. Turn onto a floured surface and very lightly knead for a moment or two, until smooth. Lightly roll out to about ¾ of an inch thick and using a 2 inch plain cutter, cut into rounds and place on your prepared baking sheet. You can easily see the fruit so try to avoid cutting through whole ones.

Bake for about 15 mins and cool on a rack. Tuck in and enjoy. Must be good for you with all these blueberries!!! If you decide to make larger scones increase the baking time by a couple of mins.

They freeze well, but freeze as soon as they are cold. Like all scones they need to be eaten on the day of baking to enjoy at their best.

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