Blueberries

Blueberry and Lemon Scones

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I haven’t had the best luck with scones, usually they ended up like hockey pucks.

A friend who makes great ones advised me that secret is to handle scone dough as little as possible.  I decided to try this and instead of Irish version I was always taught to make using a cutter, I tried the American method when the dough baked in piece with sections marked out.

This did the job and these had a nice crust on the outside but stayed fluffy inside (yay, I have broken the scone curse placed on me by Sr Claire in 3rd year home economics for throwing dough).  I also gave these a cheeky wee lemon drizzle when the come out of the oven, that brings them to another level.

Serve these with lemon curd and whipped cream if you want to be posh (it’s sooo good), but these are also good with just butter.

You can use defrosted frozen blueberries which are cheaper, but remember to drain them well before adding to the mix so it doesn’t get too messy.  These also freeze well, but don’t use the lemon drizzle if you know you are going to freeze them.

Makes 8

Ingredients

150 Grams Blueberries

1 Lemon (juice and zest)

100 Grams Chilled butter (cut into small cubes)

1 Tsp Baking powder

350 Grams Self raising flours

200mil Milk

2-3 Tbsp. Icing sugar

Method

  • Preheat your oven to 220 degrees (Celsius), and line a baking sheet with parchment (or else grease the baking sheet well if you don’t have parchment)
  • Add the flour, baking powder and butter to a food processer and pulse until the mixture looks like bread crumbs.  If you don’t have a food processer, use the rubbing in method,  rubbing the flour and butter between your fingers until it looks like breadcrumbs
  • Grate the lemon zest wth a fine grater and add to the flour mix along with sugar and mix well.  Add the milk and stir the dough until it is just starting to come together, then gently mix in the blueberries so that they stay whole, but try to make sure they are evenly spread within the dough
  • Gather the dough in a ball, (it should be fairly soft dough).  So that I handled the dough as little as possible, I dusted a little flour onto the baking parchment and sat ball of dough in the centre.  Dust a rolling pin ( or wine bottle or what ever you have) with a little flour, and gently roll the dough out in a circle about 4 cm deep
  • With a sharp knife, score a deep cross into the dough, and then cut these quarters again until you end up with  8 evenly sizes segments (don’t cut the dough right through)
  • Bake for 10-15 minutes, and allow to cool slightly.  In a small bowl add the juice from the lemon you zested and add to the icing sugar and mix well before drizzle over the scones
  • Once cool break the scones into individual sections a serve with butter or lemon curd and cream

Blueberry Galette

Seaneen's Sunnyside Kitchen2 Comments

I love a galette, mainly because you don’t need to be a super talented baker. Galettes are open free form pies, so you don’t have to be a whiz with pastry to make something great.

I make different versions of these, both savoury and sweet and usually try to use seasonal fillings. They are really versatile, and if you’re organised you can make a double batch of pastry and freeze it for the next time you bake. You can of course use shop bought pastry if you’re short on time, but home made pastry will taste better. I’ve included some sugar in the pastry but if you want to make a savoury galette just leave it out.

Ingredients

For the pastry

200 Grams Plain flour

100 Grams Butter

2 Egg yolks (1 yolk goes into the pastry, and the second yolk is for brushing the pastry with)

1 Tbsp Caster sugar

Zest of one lemon (optional)

For the filling

400 Grams Blueberries

1 Tbsp Cornflour

1 Tbsp Caster sugar (reduce or increase depending on the sweetness of your fruit)

Method

  1. In a food processor add the ingredients and pulse until resembles breadcrumbs (you can use the rubbing in method if you prefer)
  2. Very gradually add cold water until it starts to come together. Turn onto a floured surface and form into a ball. Wrap in cling film and refrigerate for at least 30 minutes
  3. After your pastry has chilled, remove from the fridge and allow it to come back to close to room temperature (it will be too difficult to roll out otherwise)
  4. Pre-heat your oven 180 degrees. Line a baking sheet with baking parchment
  5. On a floured surface, roll out your pastry to make a circle about 1.5cm thick. Transfer your pastry to the parchment (if you’re not especially confident with pastry, just put your ball of dough on the parchment at the start and roll it out (means you don’t have to transfer it)
  6. In a bowl add your fruit, corn flour and sugar and combine
  7. Place the fruit in the middle of the pastry, leaving a border of about 5-6cm around the edge of the pastry
  8. Brush the border with beaten egg yolk, start to pleat the pastry border together to bring the border towards the centre. Brush the pastry crust with the remaining egg yolks
  9. Bake the galette for 40-45 minutes until golden brown, allow to cool a little before dusting liberally with icing sugar. I love this served ice cream, or whipped cream