EVENT: BREAD BAKERS
THEME : BREAKFAST BREADS
August is when the theme for Bread Bakers was Breakfast Breads. These include yeast or quick breads, pancakes, muffins, scones, flatbreads etc. This exciting theme was chosen by fellow baker Felice Geoghegan who blogs at All That’s Left Are The Crumbs. If you are ever looking for recipes to make bundt cakes, cakes, muffins, cookies, breads then that’s the blog you have to check out. I can assure you that drooling will be at the maximum.
When I think of breakfast breads few options pop up immediately in my head from buttery croissants, scones to Indian flatbreads. I was visiting my son in Montreal and whenever I’m there I go crazy buying all sorts of berries. The day I decided to bake the scones, my initial plan was to make mixed berries scones. However, to my dismay, the blackberries, cherries and strawberries had disappeared from the fridge. It must have been the ‘watching a movie till late and gorging on berries time for hubby and son’. The only berries left were blueberries.
Don’t regret one bit baking these delicious scones, can you imagine with every bite a succulent berry popping in your mouth with a hint of the lemon flavor. Oh no as I write this post I’m craving for the scones. I just love the bright yellow lemons that are available there. We don’t get to see much of those here in Mombasa. We get the small more acidic variety. As I was zesting the rind, the whole kitchen was filled with the aroma of lemon.
I think I better stop all this description as its just making my tummy growl. And not that I’ll be able to make these scones here as we don’t get blueberries.
Check out this lemon flavored wholewheat scones filled with fresh blueberries. Serve warm on its own, or with some butter or some blueberry jam. Did I mention that I used proper buttermilk for the first time in a recipe? Yes I’ve used chaas (yogurt with water added) or milk with vinegar but that’s not the same. When I went shopping to the local supermarket, I was looking for buttermilk and couldn’t find it. The reason being I had no idea what sort of packaging to look for. Asked for assistance and didn’t have the foggiest idea what buttermilk is called in French. I don’t know how much he understood, but the poor guy just pointed out to a row of cartons in the fridge and told me ‘look’. Now I know that I have to look out for a yellow carton if I want buttermilk. French name for buttermilk is ‘babeurre or lait ribot.’
BLUEBERRY BUTTERMILK SCONES
Makes 8
2 cups wholewheat flour
¾ cup plain flour (all purpose flour)
¾ cup fresh blueberries
½ cup (approx 100g) cold butter which has been cut into small cubes
⅓ cup sugar
1 tbsp baking powder
½ tsp soda bicarbonate (baking soda)
¾ tsp salt (if using saltless butter)
1 tbsp lemon zest
1 cup cold buttermilk
For the Glaze:
¾ cup icing sugar
2 tbsp lemon juice
½ tsp lemon zest
For brushing:
1 tbsp cold milk
- Sieve wholewheat flour, plain flour, salt, soda bicarbonate and baking powder together into a big bowl.
- Add sugar and lemon zest. Mix well.
- Add the cold butter to it and being to rub the butter into the flour using your finger tips. The mixture should resemble like bread crumbs.
- Add the blueberries and mix lightly.
- Add cold buttermilk and bring the dough together. Do not over mix it otherwise the scones will turn out hard and flat.
- Dust the worktop with some flour.
- Line a baking tray with some parchment paper.
- Dip the dough onto the floured worktop and using your hands, bring the dough together into a thick round circle. The thickness should be about 1 inch.
- Cut the circle into 8 equal parts.
- Place the unbaked scone on the prepared tray. Repeat with the remaining pieces.
- Let the tray with the scones get a bit cool in the fridge. I kept mine for 30 minutes.
- Preheat the oven to 200°C.
- Brush the scones with the milk and put them to bake in the oven. Bake for 20 minutes or till the scones appear golden brown in colour.
- Remove the scones from the oven and the tray. Let them cool for a while.
- In the meantime make the glaze by mixing the icing sugar, lemon juice and zest together.
- Drizzle the glaze over the scones and serve with some butter or jam.
Tips:
- To make buttermilk at home mix one cup milk with 2 tbsp vinegar and let it rest for 10-15 minutes before using it.
- Replace blueberries with berries of your choice.
- Don’t over knead the dough otherwise the scones will not be soft.
- Use plain flour instead of wheat if you like.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
Check out what other fellow bakers have made for breakfast:
- Blueberry Buttermilk Scones by Mayuri’s Jikoni
- Blueberry Scone Bread by The Wimpy Vegetarian
- Breakfast Monkey Bread by Cindy’s Recipes and Writings
- Butter Enriched Milk Bread by Ambrosia
- Carrot Paneer Parathas by Sneha’s Recipe
- Easy Sourdough Popovers by Cook’s Hideout
- Jalapeño and Cheddar Bagels by Karen’s Kitchen Stories
- Low Carb Cinnamon Raisin Biscuits by Palatable Pastime
- Multigrain Aloo Methi Paratha by Sizzling Tastebuds
- Paczki with Lemon Cream Filling by All That’s Left Are The Crumbs
- Ponco – Bacon-fried Batter by Food Lust People Love
- Spice Island Breakfast Muffins by A Day in the Life on the Farm
- Vegetable and Tofu Steamed Bao by Herbivore Cucina
- Yogurt Honey Wholemeal Loaf by Cook with Renu
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.
