Hello my dear readers,
How are you today? I hope everything ok. Another working week has passed by and hope everyone is safe and fine.
If the weekend is coming, let’s start it in the right way with these extra fluffy blueberries and buttermilk scones.
When I’ve done my first ever baking classes, we’ve done also some scones and I was impressed how easy are to make.
Now, I’m not a huge eater of scones but lately I enjoy them for breakfast or an afternoon tea.
The other day I’ve stopped into a library and of course I couldn’t leave without a book. Actually were 3 books, from which one full of delicious bakes.
Afternoon tea at home by Will Torrent is a wonderful book filled with lots of tasty recipes
These blueberries and buttermilk scones are my first recipe that I’ve tried from this book and is definitely a keeper. It is really super simple to make and even quicker to eat.
These blueberries and buttermilk scones are your perfect treat for a lazy weekend morning or leisurely tea.
Also, it was my first time ever that I’ve used buttermilk into a recipe and is really a great addition, it gives so much fluffiness! Next time I’ll try it in my pancakes too.
Never miss a recipe:
Now let’s start baking.
Ingredients for 16 pieces:
- 350 g (2 ¾ cups) plain or all purpose flour, plus some extra for rolling out
- 3 teaspoons baking powder
- a pinch of salt
- 125 g (1 stick) butter, chilled and diced
- 75 g (generous ⅓ cup) caster/granulated sugar
- 175-200 ml (⅔ – ¾ cup) buttermilk
- 150 g (1 ¼ cup) fresh or frozen blueberries
- 2 tablespoons whole milk
- 2 tablespoons Demerara / turbinado sugar
Step-by-step Directions:
Preheat the oven at 200ºC (400ºF).
Sift the flour, baking powder and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands.
When the mixture resembles sand and there are only very small pieces of butter remaining, add the caster/granulated sugar and mix to combine.
Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. Once the dough starts to come together, use your hands to form a rough ball.
Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork it.
Cut in half and flatten each half into a round disc each about 16 cm (6 ¼ inches) in diameter. Using a long, sharp knife cut each disc into 8 triangular wedge shapes.
Arrange the wedges on a prepared baking sheet lined with baking parchment and brush the tops with a little milk, scatter with demerara/turbinado sugar and bake on the middle shelf of the preheated oven for 14-20 minutes, or until well-risen and golden.
Cool on a wire rack and serve slightly warm with slices of butter ready melting on top if you wish. In the book, is served with honeycomb butter but I’ve left it out as I’m not a huge fan of too much sweetness. The amount of sugar in these scones is just perfect for me without any addition.
NOTE:
It was my first time I’ve heard about Demerara or turbinado sugar. If you’re like me, don’t panic, I’ve done some research. Demerara or turbinado sugars are less-refined sugars and comes in the form of large, pale golden crystals, slightly sticky to the touch. Turbinado sugar has slightly finer crystals than Demerara, although it is still coarser than conventional white granulated sugar and both Demerara and turbinado sugars are most often produced by adding molasses to white sugar, rather than the traditional methods, giving it a subtle caramel flavor.
Now, if you cannot find Demerara or turbinado sugar don’t worry, you can use any other brown sugar with larger crystals.
Blueberries and buttermilk scones
Ingredients
- 350 g (2 ¾ cups) plain or all purpose flour, plus some extra for rolling out
- 3 tsp baking powder
- 1 pinch salt
- 125 g (1 stick) butter, chilled and diced
- 75 g (generous ⅓ cup) caster/granulated sugar
- 175-200 ml (⅔ – ¾ cup) buttermilk
- 150 g (1 ¼ cup) fresh or frozen blueberries
- 2 tbsp whole milk
- 2 tbsp Demerara / turbinado sugar
Instructions
- Preheat the oven at 200ºC (400ºF).
- Sift the flour, baking powder and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands.
- When the mixture resembles sand and there are only very small pieces of butter remaining, add the caster/granulated sugar and mix to combine.
- Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. Once the dough starts to come together, use your hands to form a rough ball.
- Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork it.
- Cut in half and flatten each half into a round disc each about 16 cm (6 ¼ inches) in diameter. Using a long, sharp knife cut each disc into 8 triangular wedge shapes.
- Arrange the wedges on a prepared baking sheet lined with baking parchment and brush the tops with a little milk, scatter with demerara/turbinado sugar and bake on the middle shelf of the preheated oven for 14-20 minutes, or until well-risen and golden.
- Cool on a wire rack and serve slightly warm with slices of butter ready melting on top if you wish.
Enjoy them and wish you a lovely and sweet weekend!
All photo credit: Popsicle Society
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