23 May 2010

Happy Victoria Day: Blueberry Scones

Happy Victoria Day to all my fellow Canadians.

Whether or not you call it the May Two-Four or The May Long Weekend, I hope you're having a lovely weekend, the weather cooperates and you've marked the unofficial beginning of summer in a delicious way.
There really isn't an official food to celebrate the Queen's birthday. Along with opening up their cottages, and giving serious thought to their gardens, many use this weekend to fire up their barbecues for the first time.
A couple of years ago I posted a Victoria Sponge as my foodish offering. This year I continue with the baking theme and offer Tamasin Day-Lewis' fruit scones, which happens to be my go-to scone recipe.
It's been a while since I last made them and quite frankly I'd probably not have done up a batch if our lovely Judy from No Fear Entertaining hadn't tweeted a sconish SOS, which she posted about here.
The recipe itself is quite easy and forgiving, allowing for variations based on what you have on hand--milk, soured milk etc. I usually make it with either sour cream (with a touch of vanilla) or vanilla yoghurt. The amount of sugar is low, but could (and I'll say should) be adjusted based on the sweetness of the fruit you're adding--a sour punnet of blueberries may require up to another 25g of sugar, for example.
Blueberry Scones
Adapted from Tamasin Day-Lewis' Fruit Scone Recipe, from Tamasin's Kitchen Bible

Yield 24

450g (1lb/ 3.25c-ish) ap flour
0.5 tsp salt
85g (approx 0.3c) butter (cold)

either :
2tsp bicarb + 2tsp cream of tartar + 300ml (1.25c) buttermilk, sour milk, yoghurt or sour cream (mixed together)

2tsp bicarb + 4.5tsp cream of tartar + 300ml (1.25c) homo milk (full fat) (mixed together)

50g (0.25c) sugar (+ more for sprinkling)
100g (0.5-0.66c) blueberries (or dried fruit)

Preheat oven to 220C/425F; line a baking tray with parchment.

Sift together flour, salt and sugar. Grate/rub in butter and quickly mix in liquid until spongey.
Lightly knead until smooth and roll to about 1-2 cm (0.5"-0.75") thickness.

Roll the dough into a rectangle and then scatter the fruit and then fold the dough over on itself into thirds. Depending upon how juicy the fruit is, you can roll it out or just press it out with your fingertips.

Cut out scones (5cm/2" round cutter, wedges, etc), set on prepared tray for 10 minutes. Lightly brush with egg/milk wash and sprinkle with sugar and let rise for about 10-15 minutes.

Bake for 10 minutes.
Serve warm with butter, clotted cream, honey or preserves.

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bridget {bake at 350} said...

YUM!!! Can I be an honorary Canadian and have some of these? They look wonderful! Thanks for linking!

Patricia Scarpin said...

I'm not Canadian but would love these right now, with some tea... They're beautiful, sweetie! And I'm a sucker for all things berries.

Jerry (CbsoP) said...

Brilliant as usual, Jasmine! I'll need to pull out my metric conversion software (backwards Imperialists that we Americans are), but I think my kids would absolutely love these!

Unknown said...

Your recipe of blueberry scones makes me nostalgic.I have spent my childhood days in Canada amidst lots of sunshine, little giant blueberries and all sorts of exotic culinary dishes to have. Thanks