Thursday, June 9, 2011

Blueberry scones 藍莓司康

So I was thinking how to use my blueberry jam, I thought about scones. Eating the jam alone would be too sweet, but it goes perfectly with warm scones. Again, I took some blueberries out the the refrigerator and made some blueberry scones. Do you know the cooking show: America's Test Kitchen? I feel like I have my own test kitchen, especially for baking. Baking is like doing experiments in the lab, mixing a tea spoon of this and that together. Although it could be exhausting sometimes, it's all worth it when the final products come out exactly the way you want it.

This recipe is what I meant here. The scones are so soft, light and flaky, very delicate. Hard to believe it's made from all-purpose flour. Slightly browned tops made them look so pretty, and I didn't even brush egg wash. The blueberry scones and blueberry jam complement each other very well! This is a great treat for breakfast, afternoon tea or midnight snack!

Ingredients (makes about 8):
  • 260 g all-purpose flour
  • 35 g granulated sugar (already reduced from the original recipe)
  • 10 g baking powder
  • 1/8 tsp salt
  •  6 Tbsp of butter
  • 1 tsp pure vanilla extract
  • 1/2 cup (120 mL) milk
  • 1 cup of fresh blueberries


1. Mix the flour, sugar, salt and baking powder in a large bowl.

2. Take the butter out from refrigerator, cut it into small cubes. Add them to the flour mix. Mix gently to produce course crumbs, sort of like making a pie crust. (I've seen people using a food processor for this, too.)

3. Mix the egg, milk, and vanilla extract in a separate bowl.

4. Add the wet ingredients to the dry ingredients. Gently fold in the flour until almost no dry flour. Add the blueberries and give it another few mixes. (Note: Do not overmix, otherwise the scones would be too hard.)

5. Dab some flour on your hands and grab a part of the mixture. Shape it into any shape you like. (I like mine to be round. Who says it has to be triangle?) 

6. Bake at 395 F (200 C) for 20 minutes.

Blueberries are with extremely high nutrition values. It has the anthocyanins (花青素), which makes it blue. Anthocyanins are a very potent antioxidants, much stronger than Vitamin C. It has known to produce potential health effects for cancer, aging and neurological diseases, inflammation, diabetes and bacterial infections.

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