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Squashed Blueberry Scones

Friday, 22 August 2014

Who's ready for the bank holiday and the last big summer blow out? Yay, me too!! Even though the weather fairies don't seem to be playing ball there's no reason not to go all out this weekend and have a proper English BBQ, which let's face it wouldn't be complete without the heavens at least threatening to open at some point.

Scones make a summer party for me. They're so decadent without being at all fussy and are loved by all ages alike. I'm going to be serving these blueberry ones, as well as Eaton Mess, pulled pork sliders and a delicious watermelon and feta salad that I've been making over and over again this summer. The blueberries in this recipe give a tart counterbalance to the sweet cream and jam.

You will need:
225g (8oz) of self raising flour
1/2 teaspoon of salt
55g (2oz) butter (cold and cubed)
30g (1oz) castor sugar (omit if you prefer)
150ml milk (1/4 pint) plus a little more to glaze
A good handful of fresh blueberries

Clotted cream & assorted jams to serve.


Preheat the over to 220ÂșC & flour a baking sheet.

In a large bowl sieve the flour and salt together. Add the cubed butter and pinch it and the flour together with your fingers until it forms a breadcrumb like texture. The mix will be like a dry crumble.

If you're going to add castor sugar mix it in now, the recipe doesn't need it in order to work it just sweetens the dough a little. Throw in the blueberries and mix until they are evenly distributed.

Make a well in the centre of the mix and pour the milk into the well. Stir this through with a palette knife until it is an even dough. If you use your fingers for this job your hands will be covered in sticky dough (it washes off easily with soap and water).

Transfer the dough to a floured surface and knead it gently. If it starts to stick add more flour to the surface, then push or roll it out to a depth of 2.5cm. Using a small round pastry cutter, cut out your scones and place them onto the floured baking sheet about 10cm apart. Brush lightly with milk before baking in the top of the oven for 20 to 25 minutes until they are golden brown.


Allow the scones to cool on a wire rack before serving with clotted cream, jam and Earl Grey tea or some bubbles if you prefer. They will keep in an airtight container for up to four days or you can freeze them for up to a month (remember to allow them to defrost completely before serving). 


1 comment

  1. I'd love one of these right now! Add a little dollop of whipped cream, oh man! Thanks for sharing!

    ReplyDelete

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