I was at home this weekend to visit my family and friends, of course, but also (and mostly) because my mum and dad were getting a new kitten. This is incredibly exciting to someone like me who adores cats, future cat lady right here!
We went to pick him up on Saturday morning, and since then he has taken to his new home as if it has always been this way. He is just a crazy, playful, super cute kitten who we are all completely in love with already. Of course I had to come back home to Glasgow eventually and I miss him already! I mean look at that face…
When I was baking these muffins he was following me all around the kitchen trying to get in to every cupboard and drawer I opened, trying to figure out what on earth I was up to and why I wasn’t playing with him. Despite the distraction, I manged to finished baking without any kitten related disasters, and they turned out great.
These scones are light and flavourful. A little bit too summery for the season perhaps, with the fresh blueberries, but I just really fancied baking with blueberries. They have a brilliant flavour after baking, and go really well with the toasted walnuts and spices here. Alone, the scones are not overly sweet, but that was a great excuse for a maple glaze and means you are able to sweeten them up with some homemade jam.
Earthy walnuts and bright blueberry flavours fo great together in these scones.
Once you’ve mastered the basic scone recipe you can pretty much adapt the flavours to whatever you fancy, change the fruit, the nuts, the spices. The possibilities are endless!
Blueberry & Walnut Scones with Maple Glaze
Scones adapted from Joy the Baker
3 cups plain flour
1/4 cup caster sugar
2 1/2 tsps baking powder
1/2 tsp bicorbonate of soda
1/2 tsp freshly grated nutmeg
3/4 tsp salt
6oz cold unsalted butter, cut into chunks
1 large egg
3/4 cup cold buttermilk, plus some extra for brushing the tops of the scones
1 cup blueberries
1/2 cup chopped, toasted walnuts
For the glaze:
1/4 cup icing sugar
2 tbsp maple syrup
Preheat the oven to 200 degrees C. Line a baking tray with greaseproof paper.
In a large bowl, or a stand mixer, whisk together the flour, sugar, salt and nutmeg. Add in the cold butter and either rub together with your fingers or mix on low, until the butter is well incorporated and a mixture of flakes and pea sizes.
In a jug, lightly whisk together the buttermilk and egg. Pour in to the flour mixture and stir until just coming together. Add in the blueberries and walnuts and stir to combine.
When everything is mixed but you don’t quite have a solid dough yet, turn the mixture out on to a floured work surface and gently use your hands to bring it together. Knead the mixture together to form a dough, as quickly and gently as possible as you don’t want to melt the butter with the heat of your hands.
Roll out the dough and cut out the scones using a 5cm cutter. Place on the baking sheet. Brush the tops with buttermilk and sprinkle with granulated sugar. Bake for 15-18 minutes.
Remove from the oven when risen and golden brown. Place on a wire rack to cool.
To make the glaze mix together the icing sugar and maple syrup. Add the milk a few drops at a time until you have a pouring consistency. Drizzle over the scones.