Blueberry & Peach Buttermilk Scones
Blueberry & Peach Buttermilk Scones (Recipes for Home & Restaurant) by Nadine Lloyd

Blueberry & Peach Buttermilk Scones


Ingredients:  (Serves 4)

1 x 410g (14.5oz.) tin peach slices - in juice
½ cup frozen blueberries - thawed
4 tablespoons smooth apricot jam - melted

1½ cups buttermilk
¼ teaspoon salt
3 tablespoons caster sugar
2½ cups self-rising flour
40g (1.4oz.) unsalted butter - chilled and cubed

2 tablespoons custard powder
1 cup peach juice (from the tinned peaches)
1 cup full cream milk
1 egg yolk


Method:

Drain the juice from the peaches into a jug and set the peaches aside.

Custard:
In a medium sized saucepan, add the custard powder and 3-4 tablespoons full cream milk.
Whisk until the powder dissolves.
Over medium heat, gradually whisk in the remaining full cream milk, egg yolk and peach juice.
Slowly bring to the boil.
Once boiling, reduce the heat to low and allow the custard to simmer for 2-3 minutes, or until thickened.
Remove the saucepan from the heat.
Cover the custard’s surface with cling wrap. (This will prevent the custard from forming a skin.)
Allow the custard to cool to room temperature. (Stirring and re-covering occasionally will quicken the cooling process.

Scones:
Preheat the oven to 180°C (356°F)
Line two baking trays with baking paper.

In a medium sized bowl sift the flour, salt and sugar together.
Add in the butter cubes.
Use your fingertips to rub the butter into the flour mixture.

Make a well in the centre of the flour mixture and add the buttermilk.
Using a butterknife, mix the buttermilk through the flour to create clumps.

Prepare, and flour, a flat surface.
Bring the mixture together to form a dough lump.
Divide the dough into two even portions.
Using a rolling pin, flatten one of the dough halves to around 8mm (⅓in.) thick.
Use a large square cookie cutter to cut out squares.
Gently roll each square out to half their thickness.
Place a heaped teaspoon of thick custard in the centre of each square.
Fold two opposite corners into the centre and pinch them together.
Place a peach slice (or a few blueberries) into the middle of the square.
Gently press them down into the folded dough.

Brush the top of each pastry with melted apricot jam.
Bake for 12-15minutes, or until golden brown.

Remove and reapply with melted jam to give a nice glossy texture.
Dust each pastry with icing sugar.
Serve hot with a cup of tea or coffee.



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Blueberry & Peach Buttermilk Scones (Recipes for Home & Restaurant) by Nadine Lloyd
Blueberry & Peach Buttermilk Scones (Recipes for Home & Restaurant) by Nadine Lloyd
Blueberry & Peach Buttermilk Scones (Recipes for Home & Restaurant) by Nadine Lloyd
Blueberry & Peach Buttermilk Scones (Recipes for Home & Restaurant) by Nadine Lloyd
Blueberry & Peach Buttermilk Scones (Recipes for Home & Restaurant) by Nadine Lloyd