With some blueberries on hand, I baked these Blueberry Scones that I saw at Happy Home Baking. I totally agree with Happy Home Baker that the dough was very sticky, moist and difficult to work with and I began to have doubts whether I got the recipe right. Almost giving up, I chilled the dough in the fridge for half an hour, haphazardly rolled to the required thickness and sent it to the oven.
I know these scones are a far cry from Happy Home Baker's, but rest assured, the taste is not compromised. These warm scones are buttery, soft and flaky, perfect for afternoon tea. :)
Thanks to Happy Home Baking for all your generous tips and advice on scone baking. :)
Blueberry Breakfast Scones
Adapted from: LifeStyleFood and Holiday by Bill Granger
Ingredients (Makes 8 wedges)
250 g plain flour
1 tbsp caster sugar
3 tsp baking powder
Pinch of salt
100 g cold unsalted butter, cubed
2 eggs, lightly beaten
125 ml cream
85 g blueberries, frozen or fresh, tossed in a little flour
1 egg, mixed with 1 tablespoon milk, for glazing
Method
1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Wash and drain blueberries, pat dry with paper towels and toss them gently with 1 tbsp flour.
3. In a bowl, mix the flour, sugar, baking powder and salt until combined.
4. Rub in the butter cubes with your fingers until roughly combined (there will still be lumps of butter).
5. Toss the blueberries in the flour mixture. Pour in the eggs and cream. Mix gently using a spatula (be careful not to crush the blueberries).
6. Once the dough starts to come together, turn the dough onto a lightly floured surface and give it a light knead.
7. Press into a 15 cm (6-inch) square or a big round flat disc (around 2 – 3 cm thick). Cut into quarters and then cut each quarter in half.
8. Place on the baking tray and brush with the egg and milk glaze.
9. Bake at 200°C for 15 – 20 minutes or until golden. Serve warm.
Notes
- Use cold butter; otherwise the scones will crumble and appear short.
- Tossing the blueberries in a bit of flour prevents them all sinking to the bottom of the dough.
- I wrapped the dough with a cling film and chilled in the fridge for about 30 minutes before rolling out to the required thickness.
