It's International Scone Week - hop over to Fig Jam and Lime Cordial for a bit more of an explanation! Scones are popping up all over the place Joanna has some interesting looking experimental Kombucha scones, Misky has made Celia's lemonade scones, and Heidi is making lots of scones. So as a confirmed scone lover I'm wading in with my offering this time.
You can find all of my previous scone blog posts by clicking here.
Other scones I'd like to try from around the web...
Dan Lepard's Ginger Beer Scones
Dan Lepard's Vanilla Almond Scones (I'll miss off the almonds!)
A savoury alternative to sandwiches Mediterranean Scones
Some with strong flour Fig and Date Scones
Celia's Lemonade Scones
A Frying Pan Pizza with a scone-like base
Blueberry Vanilla Ricotta Scones (adapted from BBC Good Food)
120g golden caster sugar
280g self raising flour
100g fresh blueberries
1tsp vanilla extract (or a little more)
- Preheat the oven to gas 5 1/2/190C. Place a sheet of parchment paper on a baking sheet.
- Place the ricotta in a bowl, beat in 60g sugar and the vanilla extract and set aside.
- Place the flour in a large bowl and rub in the butter (I used fridge cold butter here).
- Mix the remaining sugar into the flour/butter mix.
- Add the ricotta mixture to the flour mixture and bring together almost into a dough. When it has nearly combined, add the blueberries and continue to mix.
- Tip onto a floured surface and briefly knead to bring together. (Well, not really knead, just bring it together - by squashing it a bit really)
- Pat out into a large square about 1 1/2" or 3cm thick (it's a bit vague - it sort of depends on how deep you want your scones).
- Cut into 16 pieces (the dough will be fairly dry) and transfer to the baking sheet, spacing apart a bit, as they expand during baking.
- Bake for around 25 minutes until risen and golden. I returned the centre four of my scones to the oven for an extra 5 minutes because they didn't seem quite as done.
- Cool on a wire rack.
This has to be one of my absolute favourite scone recipes, and it has made an appearance on the blog before, but I make no apologies for bringing it out again in a different guise, because until you've tried these you really don't know what you're missing. They're moist and full of vanilla flavour and juicy goodness of the blueberries and don't really even need any butter, although a good dollop of blueberry jam (Bonne Maman do one I'm particularly fond of) wouldn't go amiss.
What's your favourite scone recipe? What am I missing that I should really try?