Wednesday, 16 April 2014
Wholemeal Maple and Blueberry Scones
Scones are an essential part of my life. Whether they contain raisons, chocolate chips, raspberries or cheese, or are just good old fashioned plain, they will always put a smile on my face. Served with clotted cream and strawberry jam (ok, maybe not so much with cheese scones, yuck!), they are a necessity when it comes to my spring/summer.
This recipe is one from Joy the Baker; her recipes are just too good for me not to make them over here. Plus it's a recipe for scones, and I'm English, so that means I had to make these scones at least once.
Because it would be blasphemy not to.
Adapted from Joy the Baker. Makes approx. 12 scones.
2 cups Plain Flour
1 cup Wholemeal Flour
2 1/2tsp Baking Powder
1/2tsp Baking Soda
3/4 cup Butter, cut into cubes
2tbsp Maple Syrup
3/4 cup Buttermilk + 3tbsp for brushing the tops
1 cup Fresh Blueberries
Preheat the oven to Gas Mark 6/400F/200C, and cover a baking tray with greaseproof parchment.
In a large bowl, sift together the flours, baking powder, baking soda and salt. Cut the butter into cubes and add to the flour, and rub the butter into the flour, until the mixture resembles breadcrumbs.
In a separate smaller bowl, mix together the egg, maple syrup and buttermilk, and add to the dry ingredients, stirring together to form a soft dough. Then fold in the fresh blueberries.
Turn the dough out onto a floured surface, and knead for a minute. Roll the dough out to 1 inch thickness, and cut out the scones using a 2-inch round cutter. Place the scones onto the baking tray, and brush the tops of the scones with the remaining buttermilk, before sprinkling with some sugar.
Bake the scones in the oven for 15-18 minutes, or until golden brown.
Serve warm with clotted cream and a jam of your choice. And tea. Always serve them with tea.