This months ‘ich backs mir’ topic from tastesheriff is blueberries. The challenge was to bake something that involves those little blue fruits. What could that be?
Well, I have been living here in England for almost six months now and something that seems very English to me are scones. For some reason though I have never baked scones before – so, what about blueberry scones then?
I remembered reading a scone recipe in an issue of the German magazine ‘mutti kocht am Besten’ from last year and decided to use it and somehow involve the Blueberries in it.
This is the recipe I used:
– 80ml cold buttermilk
– 1 egg
– 250g flour (you might want to add a little more as the blueberries are quite moist)
– 0.5 tsp baking soda
– 2 tsp baking powder
– 50g brown sugar
– a pinch of salt
– 125g butter
– approx. 150g blueberries
Preheat the oven to 200 degrees.
Combine the buttermilk with the egg and separately combine the flour, baking soda, baking powder, sugar and salt. Add the butter in small pieces to the flour-mix and make a crumbly dough using your fingers. This has to happen fairly quickly.
Now add the buttermilk-mix to the flour-butter-mix and stir in slightly – just so that it looks like a dough (not too much though). After all this is done gently fold in the blueberries.
Roll the dough out using a rolling pin until they are approx 1.5cm thick. Use flour to prevent the dough sticking to rolling pin and the surface. To cut out round scones I used a sparkling- wine-glass.
Bake the scones for around 15 minutes and let them cool afterwards.
…and enjoy them with butter or clotted cream and jam – mmmmhhhhhh soooo good!