My two kids couldn’t be more different from each other. My daughter loves fruit. Loves them. She could eat fruits the whole day if she wanted to. She especially loves mangoes and grapes. Mostly the sour kind. My 15 month old son however doesn’t like it quite so much. He’s very picky.
When I made these scones over the weekend I was excited at the thought of giving blueberries to the little one. He’s never had them before. He would run into the kitchen and have a little peek at the oven to check out what mummy was making. He would even make little cooing noises like “oooh” and “mmm mmm”.
When I removed the scones from the oven, my son ran into the kitchen and started pointing at it, gesturing that he wanted some. Fantastic. I broke a small piece and fed it to him.
“Mmm mmm”. Points to it again.
Jackpot! He loves it. I broke another piece and fed him some more. This went on for a little while.
Until he had a full taste of the blueberries. He must have had a whole blueberry.
You know that face kids make when they eat something they don’t like? Something so bizarre to them? Something sour?
Yes, that face. My son gave me the best sour face ever. I couldn’t contain myself from laughter. It took me several minutes to compose myself. I tried to give him some more but the fear of having another blueberry and having mum laugh at his sour face was a little too much for him to take. He may not have enjoyed these little scones, but he sure made my day!
So he didn’t like it. Oh well, at least I knew I would have help from my little girl in devouring these. We polished them in no time. Hubby didn’t even get to try them. They are perfect, soft and crumbly straight out of the oven. Great with tea or coffee for breakfast, or as a snack mid morning or in the afternoon.
Have a fantastic weekend everyone. Recipe below.
Blueberry and Cinnamon Scones – makes 12-14 scones
2 cups self raising flour (sifted)
½ tsp baking powder
100g butter (chilled and cut into small cubes)
¼ tsp salt
1 ½ Tbsp caster sugar
1 tsp ground cinnamon
about ¾ cup of cold milk
a punnet of blueberries (about 125g)
extra flour for dusting
- Pre-heat oven to 200ºC. Place flour and butter into a large mixing bowl.
- Using your fingertips, rub butter into flour until mixture looks like bread crumbs.
- Add baking powder, salt, sugar and cinnamon then gently combine the mixture with a spoon.
- Make a well in the centre and slowly pour in milk. Mix just until the flour and milk have come together then fold in the blueberries.
- Combine everything with a spoon and make a ball with the dough (you will need to use your hands). At this stage you may need to add a little more milk if your dough is too dry and won’t form a ball or a little more flour if your dough is too wet. – Dough should be soft but not sticky.
- Place the dough on a lightly floured surface and gently knead the dough until smooth. DO NOT over work the dough.
- With a rolling-pin, flatten the dough to about ½ inch thick. Use a 5cm round cookie cutter to cut out scones. Knead any leftover dough together, flatten and cut out more scones.
- Place scones on a cookie tray lined with baking paper. Lightly dust the tops of the scones with a little plain flour. Bake for 18-23 minutes or until tops of scones are light golden in colour.