Well, hello there, Internet. It’s been a while, how are you? You’re looking… the same but different somehow. New hair? Whatever it is, you’re looking well on it.
Pull up a chair while I pour you a cup of tea, help yourself to a scone and let’s see if we can get this blogging yoke off the ground again.
These scones, adapted from a Baked recipe, are something I’ve been thinking about trying out for a while now. You know when ideas race around your brain for a while, then you get distracted by other equally interesting things or, well, life in general? This particular idea been stuck in my head for about a year, maybe more, patiently waiting for me to get my act together. (Because, in my case, the distraction came in the form of babies, possibly the ultimate distraction from anything.)
The original recipe is for a lemon scone. Now, that scone is amazing, it is a thing of absolute citrussy joy and will win you friends wherever you may go. But on cold, dreich days like these, I want a big hug from warmer flavours to cheer me up and cinnamon always delivers.
Now, more tea?
Apple-blueberry scones spiked with cinnamon
(Adapted from Baked by Matt Lewis and Renato Poliafito)
Makes 12
4 cups plain flour
1/2 cup caster sugar
1 tbsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
375 grams unsalted butter (don’t faint), cubed and cold
1 large egg
1 cup buttermilk
125g blueberries (easier if they’re frozen)
1 apple, peeled, cored and finely diced
2 tbsp raw sugar
1. Preheat the oven to 180C. Line a baking sheet with greaseproof paper.
2. In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda soda, salt and cinnamon. Whisk until combined.
3. Add the cubed, cold butter. Rub it into the flour until the butter is pea-sized.
4. In a separate bowl, whisk together the egg and 3/4 cup of the buttermilk. Slowly pour the wet ingredients into the dry ingredients and then gently knead the dough until it starts to come together.
5. Move the dough to a lightly-floured surface. Shape the dough into two discs (about 1 and 1/2 inches in height). Try not to overwork the dough.
6. Cut each disk into 6 wedges. Place the wedges on the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar.
7. Bake in the centre of the oven for 25-30 minutes or until the scones are golden brown. Transfer to a cooling rack. Serve once cooled or store for up to two days.
Cook’s notes
Want to make these into lemon scones instead? Leave out the cinnamon, add 1/2 teaspoon ginger and 1/4 cup grated lemon zest (approx three lemons’ worth) at stage 2 above.
I love cinnamon and the amount I’ve thrown into the recipe reflects that. But I realise not everyone is quite as enamoured so simply adjust according to taste.
These scones do last longer than a day but go quite soft. So if you’re planning on serving them to guests, dish them up on the same day you bake them. Sneak back the next day to finish off any leftovers.
Actually, these would be great as ginger and apple scones. Or maybe pear… It’s a good recipe to play around with, depending on what you’re craving.
bellyrumbles 