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:
- Preheat oven to 200 degree celsius.
- Place the self raising flour, baking powder and cold butter in a large bowl.
- 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.
- Add the sugar and blueberries to the butter-flour mixture and toss lightly with your fingers.
- Measure up the milk in a measuring cup, add the egg to it then mix the egg into the milk.
- Pour 1/2 the milk-egg mixture into the large bowl with flour mixture.
- Using a metal spatula, press the milk into the flour mixture till it forms a smooth dough.
- 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.)
- Place the dough on a floured surface and knead a few times.
- Shape the dough into small mandarin size rounds and place on a baking tray lined with baking paper.
- Glaze the top of the scones with the remaining milk-egg mixture.
- Place in the oven and bake for 12 to 15 mins till scones are golden brown.
- Remove from the oven and allow to cool for a few minutes on a cooling rack.
- Serve warm with butter, jams and whipped thickened cream. DE-LISH!
I love that you have a “How to Eat” shot right at the end!