I’m sure you have noticed it already but if for some reason you didn’t, here it goes: I have a serious crush with everything that comes from UK and Ireland.
Well, I’m not crazy about Haggis for sure, but pretty much everything else (food-related or not, but mostly music-related) makes me extremely happy and annoying. Yes, because I annoy everybody else around me.
I have a couple Heathrow stamps on my passport since it’s convenient for me to connect there, but there was only one time when I really went out to London and to enjoy a couple days at the city.
It was definitely one of the best trips ever, specially because it was warm(ish) and sunny. Yes, sunny London! How crazy is that?
(Just for the record, I also got sunny Dublin and sunny Edinburgh on my trips to Ireland and Scotland. Oh yeah!)
So when I got there, one of the things I really wanted to try was the traditional afternoon tea. I remember I searched a couple of tea houses to go but for some reason I don’t remember, we ended up going to Harrods for that.
Probably it wasn’t the best tea set ever, but I was completely in love with all the cakes and scones and teas and everything else. The experience was just awesome.
So like every other time I taste something I love during these trips, I needed to try it at home again.
But the urge was not so big, I have to say. It took me sometime until I found the perfect blueberries at the market and the perfect sunny day to make these scones again. But this day came eventually, and the results were so good that me and a couple of friends ate all of them in a few minutes!
To make these, I adapted a recipe from Joy the Baker, which means you can also adapt them in case you’d like to have something different like another fruit, or put some sugar/syrup on the recipe, for example. This kind of recipe is quite forgiving, so you can play a bit with it to adapt to your own taste!
Also, you can make a large batch and save them for your breakfasts during the week. They store well in an airtight container for a couple of days (or you can freeze them). You can just reheat them again and enjoy with your favorite jam, butter or by itself
- 3 cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 170 g cold butter, cubed
- 1 egg
- ¾ cup buttermilk, plus more for brushing
- 1 cup fresh blueberries
- granulated sugar, to sprinkle on top
- Preheat your oven to 200°C/400°F.
- Line one baking tray with parchment paper and set aside.
- In a big bowl, mix the flour, baking powder, baking soda and salt. Add the butter until you get a coarse mixture. You may use a plastic scraper or a small pairing knife to help you with the process (especially if the day is too warm -- you don't want the butter to melt).
- In a separate bowl, mix the egg with buttermilk and whisk with a fork to mix them.
- Add this mixture to the bowl with flour all at once and mix lightly with your hands just until it forms a soft ball of dough.
- Incorporate the blueberries and knead it very lightly a few times only just to make sure everything is well mixed.
- Open the dough until it gets a 1 cm (or ½ in) thickness.
- With a round cutter or a cup, cut circles of dough and place them in the prepared tray.
- Brush lightly with buttermilk or milk and sprinkle with granulated sugar.
- Bake until golden on top.