It feels to me like the temperature has certainly dropped recently and I know I personally head for the not so healthy treats when the colder days and nights start to set in. I am hoping for warmer weather to be with us again but for now naughty treats are much needed!
A treat I particularly like to indulge in is Scones especially homemade scones fresh out of the oven, with the works, fresh clotted cream and a big dollop of jam even better and totally delicious!
Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.
Have a go!
Blueberry and Buttermilk Scones Recipe
250g (8oz) self-raising flour, plus extra for dusting
50g butter, chilled and cubed, plus extra for greasing
30g (1oz) golden caster sugar
100g (3 1/2oz) blueberries, chopped
125ml (4fl oz) buttermilk
3 tbsp semi-skimmed milk, plus extra for glazing
berry jam, to serve
clotted cream, to serve
The recipe makes 12 scones
Takes 13 minutes to prepare and 12 minutes to cook
185 Calories per serving
These delicious blueberry scones are surprisingly simple to make – the perfect afternoon tea treat. Go on, get your bake on!
1. Preheat the oven to gas 6, 200°C, fan 180°C. Sift the flour and a pinch of salt into a large mixing bowl. Add the butter, and rub together with your fingers, until the mixture resembles breadcrumbs.
2. Add the sugar and blueberries, mix well, then make a well in the centre.
3. In a jug, combine the buttermilk and 3 tbsp milk. Pour three quarters of the liquid into the well and stir, using a butter knife or spatula, until the mixture comes together in a soft but dry dough (don’t worry if it looks a little messy). If the mixture feels a little too dry, gradually add the remaining liquid.
4. On a lightly floured surface, roll out the dough to 3cm (1 1/4in) thick. Using a 5cm (2in) cutter with a round or fluted edge, stamp out 12 rounds, being careful not to twist it or the scones won’t rise evenly.
5. Put the rounds on a greased baking sheet and brush with a little milk. Bake for 10-12 minutes, or until risen and golden.
6. Remove the scones from the oven and transfer to a wire rack to cool a little. To serve, slice the scones in half and top with a little jam and cream, if you like.
Pamela, Business Development Manager