Two recipes for today, one is scone and one is blueberry jam.
Again, with a few of my own tweaks, here are the recipes.
2 cups of frozen blueberries
3/4 cup of granulated sugar (I like this recipe because there’s not much sugar compared to other blueberry jam recipes. Some of them ask for the same amount of sugar as the blueberries but I think this one’s sweet enough as is)
1 tablespoon of lemon juice (this is something I added to the recipe since a few other recipes called for lemon juice)
2 cups of all-purpose flour
4 teaspoon of baking powder
1/2 teaspoon of salt
1/4 cup of sugar
6 tablespoon of unsalted butter (Joanne’s recipe called for room temperature butter, but I used cold butter and it worked just fine. In fact, the majority of the recipes I looked at called for cold butter)
2/3 cup of milk
1 large egg
- Thaw frozen blueberries by covering the blueberries in warm water. Let it sit for 30 seconds, then pour the water out.
- In a saucepan, add the blueberries and turn the heat to medium-high.
- Add in granulated sugar and lemon juice and stir.
- Use a sieve to squash some blueberries.
- Turn the heat to medium and stir for 20 minutes until the jam thickens.
- Transfer the jam to a glass bowl and let it cool.
- Preheat the oven to 200 degrees Celcius.
- Mix the dry ingredients (all-purpose flour, salt, baking powder, and sugar) in a bowl.
- Add cold butter to the mixture, and use your fingers to break down the butter so that the mixture has a sand-like texture. There shouldn’t be any lumps of butter. (Joanne’s recipe, as do the majority of scone recipes, has instructions to pulse the mixture and butter in a food processor. I don’t have a food processor and I wasn’t going to pulse the mixture in my juice blender, so I used my hands. It worked perfectly fine.)
- In a separate bowl, mix milk and egg together, and leave two tablespoons of the mixture out for uses later.
- Add in the remaining milk and egg mixture to the main ingredients, and mix until combined. (What I found is that the mixture was very sticky and not firm enough to be called a ‘dough’, so I had to add more flour while gently kneading the dough)
- When the mixture forms into a dough, roll it out and use a cookie cutter to cut little circles of scones. (I didn’t knead the dough too much, nor did I roll the dough too thin. I would say the thickness was about two iPhones piled together.)
- Brush the egg and milk mixture on the tops of the scones.
- Bake in the oven for 10 minutes, or until the top of the scones are golden brown.
Here’s how my scones and blueberry jam turned out! They were honestly so amazing. The scone was not flaky at all, but very buttery. The blueberry jam was not too sweet. They were a perfect combination and wonderful treats that reminded me of my times in the UK. Give these a go! They were so easy to make and incredibly delicious.