Don’t you just love the rain? Well, I do.
It’s the rainy season over here in Singapore and I can’t be more than happy. When I was schooling, I used to deliberately leave the umbrella at home so that if it rains, I would get to walk home in the rain! I was lucky I had a strong immune system back then, and never fell ill. Till today, I still love the feeling of the gentle wind and rain lightly hitting my face. I also love the smell of rain – an indescribable somewhat refreshing feeling. Of course not forgetting those therapeutic walks in the rain.
“Anyone who says sunshine brings happiness has never danced in the rain”
Enough about rain for now, one fruit that I love would be blueberries. It’s probably a bit weird to be talking about rain and blueberries consecutively. But I suppose it is fine since it all falls in to the category of things I love, just like how I love salads, my nieces, Shahrukh khan and pecan tarts! (waves@Riya, the awesome pecan tart baker)
Every time when I am at the supermarket, I see big juicy blueberries waving at me. If the blueberries were to wave at you EVERY single week, you have no choice but to eventually succumb and get a couple of them home. How much can a girl resist right? If I had my way, I would have bought all the blueberries in the supermarket, but I’m not sure how my mom would react to a fridge full of blueberries though.
Baking scones weren’t something optional. It was a NEED. The scones and me really needed that connection. I wanted the scones so badly. Capital B, A and D.
I baked some Cranberry Scones last March and that was five thousand seven hundred and sixty hours ago. A very, very long ago.
This recipe yields 8 scones. I actually only kept 3 pieces and gave the rest to my nieces. (Read: those lucky people). I find scones really easy to make, yet I never seem to get really good scones sold outside. Most of the store bought ones lack the light texture and it just does not melt and crumbles in the mouth. Making Scones is actually quite easy. The main thing to remember is that, you should not be over mixing the dough. Everything should be mixed in lightly as you do not want to over mix the gluten. Scones are supposed to have those humps and bumps, so do not bother to smooth it off.
Imagine, crumbly scones studded with blueberries and drizzled with warm yummy vanilla drizzle. These Blueberry Scones with Vanilla Glaze just hit all the right spots. I went light on the glaze, you on the other hand can choose to go crazy with the glaze. Alternatively, you can just serve it with a dollop of whipped cream and jam. Uh-mazing!
- 250 g all-purpose flour
- 100g granulated sugar
- 2½ tsp baking powder
- 120g salted cold butter
- 120ml heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (If using frozen, do not thaw)
- 1 tbsp cream (for brushing the tops of the scones)
- ½ cup confectioners' sugar
- 3 tbsp heavy cream
- ¼ teaspoon vanilla extract
- Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Grease or line a large baking sheet with parchment paper and set aside.
- In a large bowl, mix the flour, sugar and baking powder.
- Cut the butter into little cubes or grate the butter and toss it into the flour mixture and combine it with a pastry cutter or tips of your fingers until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour + butter mixture and toss the mixture together with a rubber spatula.
- Gently fold in the blueberries. Do not overwork the dough.
- Flour your hands and the working surface and mold the dough into a 8 inch circle.
- Cut into 8 equal wedges and separate the wedges, as they would grow in the oven. If the dough is too soft to be handled, place it in the fridge for 15 minutes, before
- moving them around the baking tray.
- Alternatively, you can just cut the dough into circles instead of wedges.
- Brush some cream on top of the scones.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
- Whisk all the ingredients together and drizzle lightly over scones.
- The scones can be kept for 3 days at room temperature, 1 week in the fridge and 3 months in the freezer
If you love blueberries in your bakes, then you HAVE to check out the 2 recipes below. They are my all time favorites!! ♥
Blueberry Cheesecake Squares
Amboi maya. sedapnya buat ummi lapar ni .
Heh pecan tarts maestro reporting for duty