It was about this time last year my thoughts turned to owning a Thermomix TM5. It's a huge eye-watering purchase but one I'm glad I made. Ten months on I have no regrets, my only thoughts are it's always best to learn basic cooking before investing in a costly machine. I had high expectations when I bought mine and in return that it would exceed my expectations and thankfully I'm now well and truly hooked. I still like to use my other kitchen gadgets and hopefully a new exciting kitchen gadget is on the horizon so watch this space!
Anyway getting back to the scones, and especially blueberry scones which are one of my favourites, there are detailed Thermomix and conventional instructions below.
I rolled out the dough and scattered over the fresh blueberries........
After trying to fold the dough into three with fresh blueberries I think it would be far easier to use frozen fruit and simply poke them into the finished dough!
Now roll out the dough gently and fold again but this time with the fold the opposite way. Cut the dough out into rounds and brush with the remaining egg and buttermilk mixture.
Conventional instructions in Italics
You will need: A large floured baking tray and 5cm pastry cutter
200g Self Raising Flour
1 tsp baking powder
pinch of cream of tartar
50g salted butter, cubed
15g golden caster sugar
1 large egg
100g fresh or frozen blueberries
1. Preheat the oven to 230°C.
2. Mix the egg and buttermilk. Reserve a little for glazing the scones.
3. Add all the ingredients except the blueberries and egg/buttermilk mix to the TM jug.
Add the Self Raising Flour, baking powder, cream of tartar, pinch of salt and cubed butter to a large mixing bowl. Rub the butter into the dry ingredients until it resembles breadcrumbs.
4. TM20 Secs/Knead setting - pour the egg/buttermilk mix into the jug in a steady stream whilst checking to see if the dough has come together.
Stir in the caster sugar.and sultanas. Add most of the egg and buttermilk mix gradually to make a soft sticky dough.
5. Scrape down the TM jug.
6. If the dough hasn't come together now add a little more buttermilk to the jug TM10 Secs/Knead.
7. Remove the dough onto a lightly floured board and shape into a rectangle, don't worry if it's a little sticky the flour should take care of that. Scatter over the fresh blueberries.
8. Fold into three and gently roll out.
9. Now fold into three in the opposite direction.
10.Roll out to 1cm and using a floured 5cm plain round cutter. place onto the prepared tray. Brush the tops with the reserved egg and buttermilk mix.
11. Bake for approximately 12 minutes until well risen and golden.
12. Place the baked scones onto a cooling rack and cover with a clean tea towel.
13. Eat now spread with butter or freeze for later.
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