This here recipe is for Britta.
Britta asked me before she left if I could give her a recipe for scones and as usual I took my bloody time getting round to it.
Here you go Britta.
So below you'll find a recipe for lovely jammy blueberry scones. If you can't get blueberries then you can use other berries or dried fruits.
Let me know how the scones work out Britta and hope you are settling in well.
XXXXXXXXXXXXXXX sending you flying kisses over the ether. Wheeeeeeeeeeeeeeee!
As usual I have added a little song for you to muse over. This is from Pungent Stench who are from Austria.
The views and opinions used in this video have got nowt at all to do with me.
Blueberry Scones
makes about 12
500g self raising flour
180g caster sugar
110g cold butter diced
300ml buttermilk (If you can't get buttermilk then you can use 200ml of natural yoghurt mixed with 100ml milk)
1 punnet fresh blueberries washed and drained (or 200g dried fruit)
Pinch salt
Heat the oven to 220 degrees or equivalent
Put the flour, butter and salt into a food processor and pulse till it resembles bread crumbs (If you don't have a food processor then rub the butter into the flour with your fingertips until it resembles breadcrumbs)
Put this mix into a large bowl, add the sugar and mix.
Add the buttermilk and mix lightly until incorporated.
Flour your work surface and tip the dough onto it.
Knead very lightly until the dough just comes together. If you over knead it, the gluten will turn elastic and your scones will be pure rubbish.
Roll out with a rolling pin to about 2cm thick and cut out the scone shapes with a floured round cutter.
Place onto a floured baking tray and bake for about 15 to 20 minutes until risen and golden.
The blueberries swell up and burst during the cooking and make the scones all jammy. Mmmmmmm.
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