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| Cinnamon Twists & Blueberry Scones: from one recipe 'The scones are classy but not pretentious' 'The twists are perfectly crisp & crunchy outside but so light inside' Tasters |
This recipe is perfect if you've a house full of ravenous teenagers swotting for exams. One recipe makes two distinct and delicious pastries: breakfast Cinnamon Twists and teatime Blueberry Scones.
It's also ideal for small households that prefer a variety of treats - preferably in one go!
The scones and twists are best eaten on the day but are so irresistible, the only thing likely to be left on the serving plate will be crumbs!
Cost: £2.50
Makes: 10-12 total
Cost: £2
Makes: 12-14
Ingred:
12 oz/350gm plain flour (organic flour gives even better flavour)
2 tsp baking powder
1/2 tsp salt
5 oz/150 gm cold, cubed butter
2 eggs, well beaten
7 tbsp very cold milk
Variations
1. Blueberry Scones:
handful of blueberries that have been washed (and if non-organic soaked 10 mins in 9 parts water and 1 part vinegar) and picked over to remove squishy or spoiling berries
150gm whipping or double cream
1 1/2 balls ginger in syrup, drained, in fine dice
1 generous teaspoon syrup from jar of ginger in syrup
low-sugar blueberry jam/compote (instant home-made or purchased*)
2. Cinnamon Twists
1.5 tablespoons dark brown sugar
1/3 teaspoon cinnamon
15gm/1/2oz melted butter
Method for dough:
1. Sift dry ingred; rub or coarsely process in butter until mixture resembles peas
2. Make a well in the centre; pour in eggs & milk. Stir lightly with a fork until mixture just holds together.
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| Tri-folding of dough |
4. Repeat twice, handling dough as little as possible
5. Divide dough roughly in half; put one aside in a cool place
1. Blueberry Scones - first half dough
- Preheat oven to very hot -- 240c; 220 fan; 475f; Gas Mark 9
- Lightly roll or press scone dough to 1/2 inch thick
- Using a 2 1/2 inch/6 1/2 cm scone cutter, cut out 12 rounds
- Scatter a few blueberries over six of the rounds with one or two peeking over the edges; press blueberries slightly into the dough
- Cover with the other 6 rounds, pressing down lightly
- If there are enough scraps, form another scone with blueberries in the middle
- Bake on an ungreased baking sheet 12-15 min until well-risen & golden
- Cool on a rack
- Whip cream until it forms med-firm peaks
- Stir in diced ginger and ginger syrup, distributing as evenly as possible
- Serve scones with ginger cream and blueberry jam
*Dalfour Wlld Blueberry
2. Cinnamon Breakfast Twists - 2nd half dough
- Mix sugar and cinnamon together
- Use a rolling pin to lightly press the dough into a rough rectangle about 1/4 inch/1/2 cm thick; divide in half
- Brush lightly with melted butter (opt)
- Cover generously with cinnamon sugar, leaving an inch/2cm wide border
- On the long edge, roll up tightly enough to stop the sugar mix falling out but without pressing the dough too much (yes, it is possible!)
- Cut the role down the middle vertically; pinch one end together
7. Slice into 2-3 inch/5-7cm pieces
8. Place on baking tray, leaving space in between
9. Bake in the centre of the oven 12 or so minutes or until golden brown.
10. Cool on the tray 5 mins, then move twists to a cooling rack
Blueberry Scones with Ginger Cream: 'Classy but not pretentious. Like having a Devon cream tea but in an office; love the way the ginger perks up the cream.' Political Agent 'Scones really, really light; ginger goes well with cream; loved it.' Campaign Manager
Cinnamon Breakfast Twists: 'The crispy shell is just perfect; the centre is moist & light. Just the right amount of cinnamon.' Campaign Manager 'Very light with a crunchy crispy crust.' Campaign Manager
Tip: The basic recipe comes from Unforgettable No-Sugar Butter Scones
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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