I absolutely ADORE scones. One of my most most beloved friends is British and whenever I bake or eat scones I think of her and of enjoying a proper English afternoon tea.
I often have people say to me “oh I’m so rubbish at cooking scones” but if you follow this recipe I guarantee you will have fluffy, delicious scones that are soft on the inside with a little crunch on the outside. Just the way they’re meant to be.
I serve these to Molly with some 100% fruit sugar-free jam and thick natural yoghurt (as shown in the picture) but you could also serve them with cream, jam on its own or a good smear of butter.
They’re also great for freezing individually and whipping out when you have an unexpected guest for afternoon tea or just when you need to take a quick snack on the run.
* 2 cups self-raising flour, plus extra flour for dusting rolling pin and flat surface
* 60g cold butter, diced
* 3/4 cup buttermilk, plus extra buttermilk for brushing
* 3/4 cup frozen blueberries (you can use fresh if you prefer)
* 1 teaspoon vanilla bean paste or natural vanilla extract
1. Pre-heat a fan forced oven to 200C and grease and line a baking tray.
2. Sift flour into a large bowl.
3. Add butter and combine with fingertips until the mixture resembles fine breadcrumbs as shown below.
4. Place 1/2 cup frozen blueberries into a food processor and whiz for a few seconds until crumbled into small pieces. Alternatively if you don’t have a food processor you could also defrost blueberries and then mash with a fork.
5. Make a well in the centre of the mixture and add buttermilk and processed blueberries.
6. Mix with a flat knife until a sticky dough forms.
7. Tip mixture out onto a lightly floured surface.
8. Add remaining whole blueberries and knead dough gently until smooth (some blueberries will burst however some will remain whole).
9. Lightly flour a rolling pin (If you don’t have one you can improvise with a bottle or a can) and roll out dough until roughly 2cm thick.
10. Using a small glass or a 6cm cookie cutter, cut rounds out of dough. Keep rolling out dough and cutting rounds until there is no mixture left (you should have between 10-12 scones).
11. Place scones on baking tray, just slightly touching each other.
12. Brush extra buttermilk on the top of the scones.
13. Cook in oven for around 12 minutes or until the top is browned and firm.
14. Serve however you like them best. I serve them to Molly with some sugar-free jam and thick natural yoghurt.
This makes between 10-12 scones depending on their size.
* For smaller babies I cut scones into quarters and spread yoghurt and jam on each quarter. For older kids just in half is fine.
* These can be frozen individually.
Hey, these look good…
Scones make me happy…
Where’d they all go?!?!?!
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