Day 29 - Breakfast

So I woke up to a dog trying to crawl underneath me. Well it was nice sleeping in while it lasted. I have become the chocolatetier of the house. I was asked to make more chocolate covered cherries for Easter and a hockey party we were doing. We got lots of food together to watch a few hockey games, and my my was there ever a lot of food. My nephew and puppy got together and just had a great time together. Alexander loves Max and can not get over the amount of fur her has.

The first thing I did when I got up this morning was make blueberry scones. I thought this would be a great breakfast recipe. Now scones are very difficult to make, some people can make them and some can not. So if you don't get it right the first time, try again and again until you get it. They will eventually turn in to the fluffy, light scones they were meant to be. Scones can be made sweet, savoury, or a simple plain. They can be eaten with any meal, with all different toppings. My favourite are cranberry scones with homemade jam and clotted cream for breakfast, no better way to start your day.

Blueberry ginger scones

Oven 430F

2½ cups self-rising flour

1 tablespoon icing sugar
2 tablespoons butter
3 teaspoons ground ginger
½ cup fresh or frozen blueberries
¾ cup milk
½ cup water

Grease deep 9x9 inch square cake pan.

 
Sift flour and sugar into large bowl; rub in butter with finger tips. Stir in ginger and blue berries. Make well in centre of flour mixture; add combined milk and almost all the water. Using a knife, “cut” the milk and water through the flour mixture to mix a soft, sticky dough.  Dough should be tacky, yet still keep its shape.

Knead dough on a flour surface until smooth. Press dough out to a 2cm thickness. Dip a 4.5cm cutter into flour; cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting of dough. Place in same pan. Brush tops with milk.

Bake scones about 15 minutes or until browned and scones should hollow when tapped firmly on the top with fingers.

Grease your square cake pan.

Sift together flour and sugar.

Use your fingers to rub in the butter.

Mix in blueberries and ginger.

Make well in the centre of dry mixture.

Cut in milk and water with a knife. This means to slowly drag the knife through the mixtures so that they slowly combine.

Knead dough into a ball and press in to a 2cm thickness.

Cut out as many rounds as possible and line them up in the pan.

Brush the top of the rounds with milk.

When cooked, you will have fluffy warms scones for breakfast.

Tips:

The dough should be sticky, so flour your hands and lightly knead the dough. Don't over knead.



I love the side buttons on these, it adds an originality to them.

I can't believe I have one more day. I also can't believe I am actually finishing in 30 days with over 600 hits :). Well I have a baby shower cake order to start designing for I hope everyone enjoys their Easter dinners. Happy Easter to everyone.

Happy baking!

Sey