I prepared these on Expresso Show on the 18th of December last year. The theme was African Christmas and all guests were asked to wear their traditional outfits.
I was supposed to write this post before Christmas but I was already in lazy holiday mode. They say better late than never right? Besides, I would not want you to miss out on this recipe…it’s too good not to share!
On Christmas day we always get that unannounced visitors popping in and you can’t turn those visitors away. Therefore I always make sure there’s plenty of food going around for all those visitors. I’ve always been under the impression that only kids go around asking for Christmas goodies but nowadays adults also do.
Now, it’s past festive season. One can always prepare these and keep them in the fridge. I shared a recipe of Dipotchefstrooms/ Amakhekhe last year and my readers loved them judging from the comments. I therefore decided it would be cool to revisit that recipe and spice it up!
Blueberries are in season right now, let’s take advantage of that! Someone asked if I added blueberry jam to the scones. They melt during the baking process and if you open them while still hot you’ll see the blueberries oozing out! That gives an impression of a jam! Hope you get to bake these soon! When you do please come back and let me know how awesome they are!
Blueberry Dipotchefstrooms (Township Scones) Recipe
Makes 6 scones
500ml (2 cups) cake flour
200ml white sugar
15ml (1Tbsp) baking powder
2.5ml (½ tsp) salt
100g or 125ml butter, cute into cubes
125ml (½ cup) full cream milk
5ml (1tsp) vanilla essence
125g fresh blueberries
Milk for glazing
- Sift dry ingredients together.
- Rub butter into flour until the mixture resembles fine breadcrumbs.
- Mix milk, egg and essence.
- Add the egg mixture into the dry ingredient. Mix then add blueberries. Do not over mix.
- Turn out onto a floured surface and press lightly together.
- Cut with a big (7cm) cookie cutter and place scones on a greased baking tray.
- Brush over with milk and bake until golden brown at 200ºC for 15-20 minutes.
- Transfer to a wire rack to cool slightly.
One can glaze with milk before or after baking. Before baking, the scones result in a “rock bun” kinda look. After baking, you get scones with a smooth surface.