I was recently browsing other foodie blogs found via Twitter and came across http://bakelady.wordpress.com/ a blog from the lovely lady who is responible for the Secret Tea Room in Leeds and, as the name suggests, is all about baking yummy treats.
She has just posted a Scone Recipe Challenge, to try to get lots of people to share their favourite scone recipes, and I decided to play along.
The inspiration for my scone recipe came from a visit to Huntington Gardens in Los Angeles where I had afternoon tea with my mum, sister and niece for mother’s day a couple of years ago. Their scones were the best I’d ever tasted, I had a bet with my mum over what was in them. Unfortunately for my mother, when we asked the waitress my suspicions were confirmed and I won a dollar! They were blueberry and rosemary scones, still warm from the oven, bliss. I have a particular penchant for blueberries, and although not strictly in season at the moment, I’ve decided to include them in my recipe for the Scone Recipe Challenge.
I have tried a few basic sweet scone recipes (and some savoury ones too!) but I like this one. You could also try the other scone recipes on Bakelady’s blog to decide for yourself which is your favourite.
Clotted cream is a must, and I also like to serve these with homemade blueberry jam.
This recipe makes about 4 scones (for 2 people), multiply as necessary.
128g plain flour 7g baking powder 17g caster sugar 22g butter 53ml milk (full-fat) 35ml double cream 20 fresh blueberries, whole 1/2 teaspoon fresh rosemary leaves, chopped finely
Pre-heat oven to about 175c
Weigh out the flour, sugar, butter and baking powder and rub together in a bowl to form crumbs. (You could do this in a food processor.)
Stir in the cream and milk a bit at a time until the dough starts to come together. Mix in the fresh whole blueberries (try not to crush them as you do) and the finely chopped fresh rosemary. Try not to over-work the dough. Turn out on to a floured work-surface and roll out to about 3-4cms deep. I then use a floured cutter that’s about 5cm diameter. It’s important not to twist the cutter as you cut, just go straight down or the scones won’t rise properly.
Place the scones on a lined baking tray and brush the tops with beaten egg.
Bake at 175c for about 15-20 minutes until risen and golden brown on top.
Leave to cool for a couple of minutes then dig in while they’re still warm. Failing that, they will keep for a day or two in an airtight container but they may need ‘refreshing’ in the oven for a few minutes.
If you have a scone recipe you’d like to share why not visit http://bakelady.wordpress.com/ .