Saturday, 7 April 2012

Blueberry Cinnamon Scones

Guess what I watched today? Columbo. It was amazing. I'm adding Columbo to my list of favourite TV characters after the undeterrable Jessica Fletcher, a heroine of mammoth intelligence from 'Murder She Wrote' fame. You just cannot beat a good murder mystery on a slow Saturday. I'm partial to an Agatha Christie novel or a good TV adaptation and I wouldn't say no to Inspector Morse either, grumpy but loveable. Before you dare to criticise my grand-dad-like TV choices I ask you whether you watch one of those Britain's Got the X-Factor Voice Idol programmes that seem to block up programming on a Saturday night like grease in a fat man's artery. How people can tolerate this tired formula constantly spat out in some mildly different way is beyond me. The sob stories, the emotive music, the choreographed bickering between judges and Simon Cowell grinning like a Cheshire Cat. I'm surprised he can hear the singing over the 'Ching!' of the cash register. Life is too short.

These scones are a nice variation on an old classic. The blueberries give a beautiful marbled effect and the cinnamon warms the scone. Leave out the blueberries and cinnamon and you've got the classic English scone. You could add sultanas (favourite of mine) or other dried fruits to the basic mix.

11oz plain flour
1 tsp baking powder
25g caster sugar
1/2 tsp salt
3oz butter, cold and diced
6 fl oz made up with 1 egg and the rest with milk
100g blueberries washed and dried
2 tsp cinnamon

1. Sieve the flour, baking powder and cinnamon. Add the salt. Rub in the butter with your fingertips until the mixture resembles butter or use the food processor.
2. Add the blueberries and mix lightly.
3. Make a well in the centre of the dry ingredients. Add the milk and egg and mix until thoroughly combined. You might need a bit more milk if there are dry crumbs that don't come together and lie at the bottom of the bowl. The dough should be moist but not sticky. You should be able to press it with your finger and your finger comes away clean.
4. Roll out the dough1 inch  inch thick on a floured surface with a floured rolling pin.
5. The cutter I used was 2.5 inches/6 cm. You could use a glass or cup if you are stuck. Press down firmly for nice clean edges on your scones. Naturally you will burst some blueberries, don't worry about that.
6. Place spaced apart on a greased baking sheet. Brush with a little milk. This will make the scones look glazed and shiny golden on the top.
7. Bake in 200oC oven for 10-15 minutes. They should be golden rather than pasty. Leave to cool and serve warm with real butter and jam.

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