Hope this finds you all well!
I’m back again after a few weeks in which nothing much transpired aside from having a bed-ridden husband, making macarons for 250 people, having to find another (loving) home for my rooster, building a new enclosure for my pullets, and having two of my dogs desexed. Just another way of saying that I couldn’t find much time for cooking and blogging. Before anyone starts worrying, every animal and human is doing well. We all miss Eli (the rooster) but despite fitting a rooster collar around his neck, we could hear him for miles…a bit too loudly and a bit too clearly. Not very good in a suburban setting. We had to make an uneasy decision but Eli is now living in a lovely farm with plenty of girly playmates. He will be fine.
With those news out of the way, this week brings us one of my favourite pastries: the scone. Frankly, I wasn’t overly impressed the first time I had a scone many years ago. It was heavy, dry and tasteless. That experience made the first time I had a good one a complete revelation. Who knew something as unassuming as a humble-looking scone could be so appetising? Or so moreish? Of course, the first good scone I had was made by my mum-in-law. Her scones are the best to be had (seriously) and no one in our family has been able to reproduce them, with or without a recipe. I think her hands must possess some sort of magical touch. I ask her repeatedly to send me the recipe and she always does. Handwritten, even. Every time I receive a copy in the mail I’m hoping that maybe this time she’ll reveal her secret, but alas, there is no secret. She isn’t the type to hide ingredients or techniques. In fact, she’s always more than happy to teach anyone…it’s just her touch. Magic, I say.
By the way, Australian scones don’t resemble American ones at all. Both texture and shape are quite different and I wouldn’t want to choose one over the other as I love all (good) scones. Australian scones tend to be less flaky and more cakey but very moist. The good ones just melt in your mouth. They also tend to be round, plainer and are meant to be served alongside some cream and preserves.
I was really looking forward to these scones despite not having too much spare time these days but I’m glad I made them! These scones are delightful, tender, and aromatic. As you can see, I added blueberries to mine. Of course, that might have contributed to their collapsing during baking but never mind, they are so good. I just had too many blueberries around and this was my chance to use, so, here we are with blueberry scones. I also brushed them with an egg-wash and sprinkled demerara sugar right before baking them. I love the crunchiness the sugar provides as you bite into the scones. I also increased the amount of salt by 50% to compensate for the sweetness of the blueberries. I’m sorry for the dark photographs. No time to play with phone apps.
See you next time! Have a beautiful week!