However when I saw the photo of this scone in a 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 combine very well here with their frozen counterparts. Donna also uses 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.
If you try this recipe and think the mixture is too moist before pouring 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
20 g 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 tablespoons of plain vinegar to the milk. (No need to be terribly exact with the vinegar measurement.) 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, I like eating it with a mature cheddar cheese. However Mr. HRK went for the jam and cream. Would you have yours with Jam and Cream or prefer something savoury like cheese with it? Either way this recipe is delicious warm from the oven and very easy to make.
Happy International Scone Week to you all, and enjoy your scones.