BLUEBERRY CREAM SCONES

The perfect summer scone: fresh blueberries and cream with a twist...

After getting through this summer, we deserve a treat.  Fresh scones with blueberries and cream (or ice cream!) with iced tea and tiny sandwiches is it!

By now, with any luck, you will have been through or are undergoing lots of cooling, refreshing rain.

It's been a beltingly hot, almost unbearable summer and we've all been through the mill.  

If you've decided to treat yourself for resisting the urge to run naked down the streets screaming during the worst of the suffocating heat, try these wonderfully light and lovely blueberry scones, with thick clotted cream or even vanilla ice cream.  

Served with iced tea and maybe a few small sandwiches, hopefully sitting somewhere shady and cool,  the scones will be fabulous!  

Cost: £1.75
Makes: 5-6 total but recipe doubles easily 

Ingred:

175gm/6oz plain flour (pref organic) 
1 tsp baking powder
1/4 tsp salt
75gm/2.5 oz cold, cubed butter
1 eggs, well beaten

3.5 tbsp very cold milk

    generous handful 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 
    100ml whipping or double cream
    1 ball ginger in syrup, drained, in fine dice (opt)   
    1/2 generous teaspoon syrup from jar of ginger in syrup (opt)
    low-sugar blueberry jam/compote (instant home-made or purchased)

Method:

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.

Tri-folding of dough

3.  Turn out onto a lightly floured board and press lightly and quickly into a rectangle about 1/2 inch (1 cm) thick.  Mentally divide the rectangle into three, lengthwise.  Fold the left hand side onto the middle; and the right hand side onto the middle & left sides, introducing pastry like layers into the dough.
4. Repeat twice, handling dough as little as possible

5. Preheat oven to very hot -- 220c; 210 fan; 450f

6. Lightly roll or press scone dough to maximum 1/3 inch thick (about half the thickness of a normal scone - you'll need 2 for each scone); using a 2.5inch/6.5 cm scone cutter, cut out 12 rounds

7.  Scatter a few blueberries over six of the rounds with one or two peeking over the edges; press blueberries slightly into the dough

8.  Cover with the other 6 rounds, pressing down lightly

9.  If there are enough scraps, form another scone with blueberries in the middle

10.  Bake on an ungreased baking sheet 12-15 min until well-risen & golden

11.  Cool on a rack

Scone Filling

1. Whip cream until it forms med-firm peaks
2. Stir in diced ginger and ginger syrup, distributing as evenly as possible
3. Serve scones with ginger cream and blueberry jam

 

Comments: 

'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

'Heavenly.' Retired writer

Tips:

If you like the idea of making 2 completely different types of scones at one time from the same recipe, try 1 Recipe: 2 Delicious Treats: Cinnamon Breakfast Twists & Blueberry 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.