The Cookbook Challenge No.10: BLUE
Memories of the blue theme from last year's Cookbook Challenge came flooding back and I can tell you, they weren't good memories.
They were memories of a disaster dessert that ended up in the bin.
So my fingers were crossed that I would get it right this year, yet I decided to try one of those dishes that looks so easy to make but so many people have a lot of trouble getting right.......
Blueberry Scones
Cookbook: Holiday Author: Bill Granger
Makes 8 wedges
250g plain flour | 1 tbsp caster sugar | 3 tsp baking powder | A pinch of salt | 100g cold unsalted butter, cubed | 2 eggs, lightly beaten | 125 ml cream | 85g blueberries, frozen or fresh, tossed in a little flour | 1 egg, mixed with 1 tbsp milk, for glazing
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Pulse the flour, sugar, baking powder and salt in a food processor until combines. Add the butter and pulse until it is roughly combined (there will still be lumps of butter). Tip into a bowl and mix in the eggs and cream with a knife. Gently mix in the blueberries with your hands (tossing them in a bit of flour first prevents them all sinking to the bottom of the dough).
- Turn the dough onto a lightly floured surface and press into a 15cm square. Cut into quarters and then cut each quarter in half. Place on the baking tray and brush with the egg and milk glaze. Bake for 15-20 minutes or until golden. Serve warm, with butter if you like.
Mine took a hell of a lot longer to cook than what Bill had said - almost 40 mins.
Maybe I didn't press them down enough and kept them a little too fat? Not sure.
Once cooked - I was really pleased.
They were crumbly and not too sweet and tasted oh so good with the butter I added on top.
Were they perfect? The Country Women's Association would most likely say no, but they suited my taste buds very well and I was very proud of my effort.
So Blue Theme 2011 - Winner!!
To view what my fellow challenger have been up to, click here
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