While I am a major foodie
(like the kind of person who daydreams about dinner at breakfast), I am also
quite health conscious. I love fruit and vegetables and trying to make
yummy food that is also quite clean and lean. This is not one of those
recipes. Whilst a member of Million Dollar Fitness, Derry (amazing!), Dee
asked the question ‘If you had to name your child after your favourite food,
what would it be?’ and at the time I couldn’t think. Chocolate? Yea, I
like chocolate but not enough to name a child after it. Crisps? No. Cookies? Close.
I couldn’t quite put my finger on it. Then when on a particularly strong
clean eating streak it came to me.
I would have to name my
child SCONE. The second child would then have to be pancake.
I love all bread but scones
and pancakes really have my heart. With this in mind, the first recipe
for my blog had to be one of the two. This particular recipe comes from
Avoca’s Café Cookbook 2.
In this cookbook, Avoca
suggest using any berries but my love for blueberries is endless so
it was only going one way for me.
Ingredients
450g flour, plus more for
dusting
50g Caster Sugar
1 heaped teaspoon baking
powder
quarter teaspoon cinnamon
pinch of salt
110g butter, cubed
1 egg
200ml milk
blueberries
Method
Pre-heat the oven to 200C / gas mark 6. In a bowl, mix all the dry ingredients.
With your fingertips, rub the butter into the dry ingredients until you have a mixture that resembles dry breadcrumbs. Add the egg, blueberries and the milk - just enough milk to moisten the mixture and bring it together. You want the mix to be quite dry.
Mix well until you have a soft doughy texture that's not too moist.
Gather your mixture together into a ball and roll it onto a lightly floured surface.
Lightly roll the dough to a depth of 1.5cm for small scones or 3cm for large scones and cut out using a 3-5cm or a 7cm cutter.
Ok, at this step I ran into a little bit go bother as the only cutters I had were heart-shaped - not ideal. So I had to do a mad search of the kitchen to find something to cut out my lovely scones. My niece's water beaker was the only substitute I could find. This just meant that I had to keep a closer eye on them as they baked. The guidelines here are from the Avoca book.
Place scones onto a baking tray and bake in the pre-heated oven for 10 - 12mins for the smaller scones or 18 - 20mins for larger scones or until cooked.
These were so quick and easy to put together and I felt like a bit of a legend having these ready for breakfast on a Sunday morning - Conor was impressed too!
With your fingertips, rub the butter into the dry ingredients until you have a mixture that resembles dry breadcrumbs. Add the egg, blueberries and the milk - just enough milk to moisten the mixture and bring it together. You want the mix to be quite dry.
Mix well until you have a soft doughy texture that's not too moist.
Gather your mixture together into a ball and roll it onto a lightly floured surface.
Lightly roll the dough to a depth of 1.5cm for small scones or 3cm for large scones and cut out using a 3-5cm or a 7cm cutter.
Ok, at this step I ran into a little bit go bother as the only cutters I had were heart-shaped - not ideal. So I had to do a mad search of the kitchen to find something to cut out my lovely scones. My niece's water beaker was the only substitute I could find. This just meant that I had to keep a closer eye on them as they baked. The guidelines here are from the Avoca book.
Place scones onto a baking tray and bake in the pre-heated oven for 10 - 12mins for the smaller scones or 18 - 20mins for larger scones or until cooked.
These were so quick and easy to put together and I felt like a bit of a legend having these ready for breakfast on a Sunday morning - Conor was impressed too!
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