You know I can't be brief!
Blueberry Scone Buns from Pauline Thomas
These are great for those who can manage some light cakes like muffins with a tea or coffee. My husband loves them too. If you are recently out of radiotherapy I can tell you I did manage scones early on even though regular cake was more of a problem. For ages I only managed a half a small ordinary scone and only very slowly with 2 cups of fluid. Now 4 years on I can manage one of these with just half a cup of tea.
Most fruits were too acid on my mouth for ages, but cooked blueberries were ok. This recipe is based on a scone mix, but because of the blueberries (which can burst) I bake them as little buns in fairy cake size paper cases. The blueberries also help make the mixture moist as they let off steam during cooking which takes longer to bake than normal scones because of this. They also make the raw berry taste much better when it is cooked.
I had tried them using a standard all in one cake recipe, but found the cake mixture taste too dominant and the blueberries would sink and I never seemed to taste the blueberries the same. In this mix the flavour of the blueberries are more dominant as the scone mix is blander than cake. It’s also lower fat for those like my husband who like treats, but control gallstones by diet.
The buns are cooked and cooled in the cases and this means the sides don’t dry out too much like on a regular scone. I also find I can eat one more easily as the burst of blueberry when you eat it also gives a welcome little burst of liquid – always a help for those with poor saliva.
Blueberry Scone Buns
Heat oven to 210 degrees Centigrade. Bake 16 or 17 minutes. Check at 15 minutes.
This recipe quantity make 8.
Lay 8 double layer paper cases in a patty tin.
6 ounces of self raising flour,
2 ounces of caster sugar
1.5 ounce of room temperature butter or Flora
150 gram pack of blueberries. (This is 1 cup of berries)
5 tablespoons of skimmed milk. (This is 2 fluid ounces of milk)
Keep aside an extra tablespoon of flour for rolling and getting the texture just so.
Use fork or fingers to rub the fat into the flour and caster sugar. Drop in the blueberries and mix them round gently with hand. Add 4 tablespoons of the milk. Now use a spoon to gently draw the mixture together. You do need to be careful here when mixing and you’ll find a spoon better than a knife if you can use it gently to stop the blueberries breaking. Even if you are careful a few blueberries will probably split.
Add another spoon of milk and you should have a soft dough. You may find adding a teaspoon or two of extra flour helps to create the perfect dough dependant on the flour gluten content.
Divide the mixture roughly into 8 even bits of dough. Just shape them lightly into balls by rolling them on a floured surface. It's best not to use a scone cutter as that just splits the blueberries even more. The balls of dough can be quite uneven. Drop them into the paper cases.
Bake in an oven at 210 degrees Centigrade. Bake 16 or 17 minutes. Check at 15 minutes. Leave to cool in the paper cases.
Sadly I made 8 of these this morning and we now only have 4 left. By accident they were baked at 200 deg instead for 17 mins and I liked them just as much as they were very moist. Husband said he found them less crumbly and they were less browned. Maybe you should experiment with temperatures and your oven.
Being low fat, scones don’t keep long, but these do seem to stay moist a whole day. Generally I freeze the remains within hours. These buns freeze well and I can defrost one from frozen in about 35 seconds in my 900 watt microwave or of course just let it defrost naturally.