Here's sharing with you yet another baking repertoire with blueberries.
I first saw this Blueberry Breakfast Scones recipe from one of my favourite food magazines. I couldn't help but to copy down the recipe right away. It was only then that I noticed it is actually from Bill Granger! Although I have read his books, Bills Food and Bills Open Kitchen, I have not tried any of his recipes...knowing that I am a lousy cook, I simply don't have the guts. However, I was so inspired by his gorgeous blueberry scones that I went to get some blueberries just so that I could try out the recipe.
I thought I would have made the scones right away. But it turned out that I was busy coaching my kids for their term-end exams and other unexpected upcoming events that I left the blueberries sat in the fridge for almost a week. When I finally found time to get down to making these scones, I realised that I did not have any cream at home. I looked inside my fridge for a suitable substitute, and I almost gave up when I saw a tub of blueberries yogurt. But it was a fat-free yogurt, wouldn't I be stretching it too far to use it in place of the cream?!
It was quite unlike me that I chose to go ahead to use the yogurt as a replacement. I like to stick to recipes and follow them to a T, especially when it is the first time I am making anything. I guess I must have been so desperate to be able to bake those scones! I am not sure whether it was the yogurt or the measurement of the flour amount, the dough turned out to be rather wet and sticky. I went on to pat the soft and sticky mess to a round disc and even managed to 'cut' the dough into wedges using a spatula. Due to the sticky dough, the surface of the finished scones didn't look anything close to those from the original recipe :'(
Nevertheless, the scones tasted surprisingly delicious. Although they didn't have a strong buttery flavour which I was expecting from scones, they were soft, fluffy, and the blueberries remained sweet after baking. The scones tasted especially good when they were served warm. You can find the original recipe here and I hope you'll enjoy the video clip as much as I do :)
I first saw this Blueberry Breakfast Scones recipe from one of my favourite food magazines. I couldn't help but to copy down the recipe right away. It was only then that I noticed it is actually from Bill Granger! Although I have read his books, Bills Food and Bills Open Kitchen, I have not tried any of his recipes...knowing that I am a lousy cook, I simply don't have the guts. However, I was so inspired by his gorgeous blueberry scones that I went to get some blueberries just so that I could try out the recipe.
I thought I would have made the scones right away. But it turned out that I was busy coaching my kids for their term-end exams and other unexpected upcoming events that I left the blueberries sat in the fridge for almost a week. When I finally found time to get down to making these scones, I realised that I did not have any cream at home. I looked inside my fridge for a suitable substitute, and I almost gave up when I saw a tub of blueberries yogurt. But it was a fat-free yogurt, wouldn't I be stretching it too far to use it in place of the cream?!
It was quite unlike me that I chose to go ahead to use the yogurt as a replacement. I like to stick to recipes and follow them to a T, especially when it is the first time I am making anything. I guess I must have been so desperate to be able to bake those scones! I am not sure whether it was the yogurt or the measurement of the flour amount, the dough turned out to be rather wet and sticky. I went on to pat the soft and sticky mess to a round disc and even managed to 'cut' the dough into wedges using a spatula. Due to the sticky dough, the surface of the finished scones didn't look anything close to those from the original recipe :'(
Nevertheless, the scones tasted surprisingly delicious. Although they didn't have a strong buttery flavour which I was expecting from scones, they were soft, fluffy, and the blueberries remained sweet after baking. The scones tasted especially good when they were served warm. You can find the original recipe here and I hope you'll enjoy the video clip as much as I do :)
