This morning I awoke with a distinct urge to bake scones and not just any old scone but a batch of brilliantly bright blue blueberry scones. I blindly followed my baking instinct and flicked on the oven. As I started preparing the scones I wondered why I felt such a deep need to bake these beautiful blueberry scones and it wasn’t until I turned on the morning news that I realised just like the rest of the global population I too have been swept up in royal baby fever. These blue stained english beauties are quite obviously my subconscious’s way of celebrating the very cute teeny tiny new prince of Cambridge.
Over the past few days I have to admit I have been pretty intent on not missing one detail about Kate, William and their new prince. As a relatively new mama myself I know the kind of wonderful emotional roller coaster the lovely royal couple is surely journeying on, experiencing for the very first time the highs and lows of caring for a new life and relishing in the wonder and amazement of their newborn bundle of joy. Its such a special moment in time. Peering over at Grace sitting proudly in her high chair eagerly watching me rub together the butter and flour I simply can’t believe how quickly time passes, it wasn’t too long ago I too was bringing home my new born baby.
Just like any other scone recipe this one too is also very simple to prepare. Simply rub the flour into the butter, add a little butter milk and egg, tumble in a few blueberries and bake. Here are your step-by-step instructions…
Begin by placing flour, baking powder, baking soda, salt, sugar and butter in the bowl of a food processor.
Pulse just until the mixture resembles a course meal.
In a jug combine the buttermilk, egg and vanilla and mix to combine. Add to the flour and pulse until just combined.
Tumble in the blueberries and pulse until just combined.
Tumble the blue flecked scone mixture onto a floured bench or board and using your floured hands gently knead the mixture just until it comes together. Pat the mixture out flat to about 2 centimetres thick. Using a floured scone cutter (or floured glass/cup/mug) gently cut out the scones. Reshape dough to create more scones with excess. My sized cutter made 12 scones.
Brush the scones with a little extra buttermilk and pop into a preheated 180 degree oven to bake for 15 – 18 minutes, or until slightly golden and cooked.
To serve, slice the scone in half and spread with a generous amount of creamy butter. For me these fruit filled scones definitely didn’t require jam, they were sweet and fruity enough as is. Delish.
adapted from Joy the Baker
makes 12 scrumptious scones
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/3 cup caster sugar
3/4 cup cold unsalted butter, cut into cubes
1 large egg
3/4 cup cold buttermilk, plus extra for brushing
1 teaspoon vanilla bean paste (or extract)
1 cup blueberries
Preaheat oven to 180 degrees C and line a baking tray with baking paper.
In the bowl of a food processor place the flour, baking powder, baking soda, salt, sugar and butter. Pulse until just combined, the mixture will resemble a course meal. In another bowl, combine egg, milk and vanilla and beat lightly with a fork. Add to flour mixture all at once and pulse until just combined. Add blueberries and pulse until just combined.
Turn out onto a floured board and knead until the mixture just comes together. Using floured hands pat out into a 2 centimetre thickness. Cut into rounds using a round cutter or floured cup/mug/glass. Reshape and roll dough to create more scones with excess scraps. Place scones baking tray and lightly brush with buttermilk. Bake for 15-18 minutes or until golden brown on top. Serve warm with a little butter.
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