I don't know about you, but I can never find buttermilk in supermarkets where I live. I don't know if it's a UK thing or I just live by really bad shops! This original recipe called for buttermilk so I've substituted a crème fraîche and milk mixture instead which has turned out an absolute treat. You (and some friends, or not... I'm not judging!) should eat these scones by the day after baking, as they taste best when fresh. Pop them in the freezer if you know you won't scoff them all and reheat in the oven when you're ready for them.
Adapted from Joy the Baker (March 2013)
Makes 12 scones
Cooking time: 15-20 mins
Adapted from Joy the Baker (March 2013)
Makes 12 scones
Cooking time: 15-20 mins
Ingredients:
385g plain flour
2 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
pinch of nutmeg
3/4 teaspoon salt
170g cold unsalted butter, cut into cubes
1 large egg, lightly beaten
4 tablespoons maple syrup
160ml crème fraîche and 80ml milk mixed together thoroughly
150-180g punnet of fresh blueberries
385g plain flour
2 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
pinch of nutmeg
3/4 teaspoon salt
170g cold unsalted butter, cut into cubes
1 large egg, lightly beaten
4 tablespoons maple syrup
160ml crème fraîche and 80ml milk mixed together thoroughly
150-180g punnet of fresh blueberries
Directions:
1. Preheat the oven to 200 C (400 F). Line a baking sheet with baking paper and set aside.
2. In a large bowl, sift together flour, baking powder, baking soda, nutmeg, and salt.
3. Add the butter and rub together using your fingers until mixture resembles breadcrumbs, with some pieces about the size of peas and some a little smaller.
4. In another bowl, combine the egg, maple syrup, and 180ml of your crème fraîche/milk mixture and beat lightly with a fork.
5. Add this to the flour mixture all at once, stirring through to make a soft dough. Fold the blueberries into the bowl. If it feels too sticky (mine did slightly) just add a touch more flour and knead in.
1. Preheat the oven to 200 C (400 F). Line a baking sheet with baking paper and set aside.
2. In a large bowl, sift together flour, baking powder, baking soda, nutmeg, and salt.
3. Add the butter and rub together using your fingers until mixture resembles breadcrumbs, with some pieces about the size of peas and some a little smaller.
4. In another bowl, combine the egg, maple syrup, and 180ml of your crème fraîche/milk mixture and beat lightly with a fork.
5. Add this to the flour mixture all at once, stirring through to make a soft dough. Fold the blueberries into the bowl. If it feels too sticky (mine did slightly) just add a touch more flour and knead in.
6. Turn the dough out onto a floured surface and knead about 15 times. I couldn't find my round cutter so just played this by ear. If you have a cutter simply roll out the dough to about a 1-inch thickness and cut the shapes out to place on the baking tray. I took small handfuls of dough, rolled them into a ball shape then pressed them flatter! Not the most professional method but it works.
7. Brush the tops of the scones with the remainder of the crème fraîche/milk mixture and bake for 15-20 minutes or until the tops look golden brown.
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Serve warm, cold, with butter, jam, cream or anything you like. You know what to do.
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