Sometimes a wholesome, fruity and delicious scone is just what is required to have with a cuppa, a comforting reminder of a bygone era, except that blueberries weren't as readily available back then. Most people I know have a favourite scone recipe which they can create at a moment's notice when time is at a premium. Mine is my reliable Damper Scone recipe. However when I saw the photo of this scone in the latest Donna Hay Fresh & Light magazine, I had to try it and now it is securely part of my recipe repertoire. We all know the health benefits of blueberries, and this scone is loaded with them, including dried blueberries which I generally don't buy but they combined very well here with their frozen counterparts. Donna also used Coconut Sugar in her recipe, but as I didn't have it I used Raw Sugar instead and it was fine.
Buttermilk is the secret ingredient, resulting in a light and fluffy textured scone, and a delicious flavour. You can save money by making your own with vinegar and milk, it is so quick and easy. Whenever I have bought a carton of Buttermilk previously, I never seem to finish the whole carton which is a waste of money. See my tip below for making your own. I was surprised at how light and fluffy these turned out, given that they are made with wholemeal flour, another healthy addition. I cooked this for Neil on Father's Day and he loved it.
If you try this one and think the mixture is too moist before pouring it onto the tray, don't be tempted to add more flour. I'm glad I didn't although I very nearly did. You will just need well floured hands to mould it into the circular shape. Scones always go down well, don't you think?
2 cups (320g) wholemeal self-raising flour, with extra for dusting
20g of cold unsalted butter, chopped into small pieces
1/3 cup (45g) raw sugar (Use coconut sugar if you wish)
1/3 cup (65g) dried blueberries or 1x70g packet (or nibble the extra 5 grams)
1/4 cup (20g) shredded coconut
*1 1/3 cups (330ml) buttermilk (make your own by using 1 tablespoon plain vinegar to 1 cup of milk)
1 teaspoon vanilla bean paste
1 cup (160g) frozen blueberries
*TIP: It is so easy to make your own buttermilk and save money as well. Pour 1 1/3 cups full cream milk into a small jug or bowl, and add 1 1/3 cups of plain vinegar to the milk. After 5 minutes you will see the milk starting to curdle.
Preheat oven to 200 deg. C. or 400 deg. F.
Place the flour and the sugar in a large bowl and mix to combine.
Add the butter and using your fingertips mix the butter into the flour until you have what resembles fine breadcrumbs.
Add the dried blueberries, and shredded coconut and stir it all lightly together to combine.
Scoop out a well in the centre of the dry mixture, add the buttermilk and vanilla, and using a butter knife, mix the dough together until nearly combined.
Add the frozen blueberries and mix to just combine. Over mixing will toughen the scone dough.
Line a large baking tray with non-stick baking paper and lightly dust with flour. Mark out a 20 cm circle on the tray. I used a large bread and butter plate to do this by laying it on the paper and drawing around it.
Turn the dough out onto the tray. Lightly dust your hands with flour and bring the dough together into the round circle and flatten it out to fill the 20cm round.
Use a sharp knife, and cut the dough into 8 even pieces.
Cook for 25-30 minutes or until golden brown.
This scone is sweet enough for me, laden with fruit, without the need for extra Jam and Cream, however Neil was all for the jam and cream. I enjoyed mine with some mature cheddar cheese which was delicious. Would you have yours with Jam and Cream or prefer something savoury like cheese with it. Either way this recipe is delicious and very easy to make.
Serve with butter and jam and cream, or yoghurt if you wish, or cheese as I like, however it is also delicious to eat warm just on its own.
This was meant to be posted much earlier today but a friend dropped in for a cuppa, which is really nice. That's life.
Thank you for dropping by and enjoy your day,