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Blueberry scones and Enid Blyton memories

Total recall ©Nimpipi 

No one ever gave me scones to eat when I was a child. No one even told me how it was supposed to look. No, wait Enid Blyton did. In fact Enid Blyton, made me think of how many things looked - treacle pudding, pop biscuits, jam tarts, plum pie, sausage rolls, potatoes in their jackets, cold chicken, salad, pickles, potted meat, tongue sandwiches with lettuce, cream cheese, and ginger beer. The list was endless.

I think that if I ever, ever do a Masters in English literature, it would be the use of food in Enid Blyton's books. Maybe my fascination of all things English began then.
I've tried hard to locate someone who could get me pop biscuits. I asked my father over and over again where the Magic Faraway Tree was, so that we could go there to bring some back.No luck. Little did I know I'd have to make the things she talked about to be able eat some of them
Scones were always something that popped up in her book and it fascinated me. One passage in particular I remember from a Famous Five book:

"Hot scones,” said George, lifting the lid off a dish. “I never thought I’d like hot scones on a summer’s day, but these look heavenly. Running with butter! Just how I like them!
The four looked at the home-made buns and biscuits and the great fruit cake. They stared at the dishes of home-made jam, and the big plate of ripe plums. Then they looked at Mrs. Philpot, sitting behind a very big teapot, pouring out cups of tea.

Imagine eating scones with butter running with home-made jam. Yum. So fun. I knew I had to made them.

Whenever I make scones now, I always make a few extra so that I can freeze the unbaked ones and pop them when I'm ready to eat. I make them plain, I make them with maple, I make them with berries.

These scones I made for a Sunday brunch a couple of weeks ago. For my Blueberry scones, I've used Nigella's Buttermilk Scones recipe but have changed from shortening to butter and put in a bit of salt. The salt is primarily because I don't like my scones without them. They taste somewhat nanga (naked) for me. Eaten warm with a smearing of home-made jam, this is an amazing breakfast, brunch or snack.
Also you can pretend to be very fancy and have a cup of tea with it. And perhaps make mini cucumber sandwiches and pretend you're at hi-tea with the Queen.

Hue of blue ©Nimpipi
Adapted from Nigella Lawson’s Kitchen. Available in India, US and UK

Blueberry scones

 Ingredients
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons superfine sugar
4 tablespoons (1/4 cup) unsalted butter
2 tablespoons soft butter
1/3 tsp salt
1 1/4 cups buttermilk
1 cup frozen blueberries (for the lack of fresh ones)
1 egg, beaten, for an egg wash (optional)

Special equipment
1 large lipped baking sheet or half sheet pan
1 (2-inch) biscuit cutter, preferably fluted

 Method

1. Preheat the oven to 210 degree C or 425 degrees F and line a baking sheet with parchment/butter paper.

2. Put the flour into a bowl with the baking soda, cream of tartar, and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour - or just mix any old how - and then pour in the buttermilk working everything together to form a dough. Add the blueberries now.

3. Lightly flour your work surface. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter. (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it's irregular or not.)

4. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish.

5. Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam.

Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes.
Baked scones can be frozen in airtight containers or resealable bags for up to one month. Thaw for 1 hour at room temperature and warm as above. Unbaked scones can be put on parchment-lined trays and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time.

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9 Comments

  1. This makes me nostalgic for London! I remember the first time I visited, I ate so much clotted cream and scones that I actually made myself sick. Ha ha!

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  2. Ammuuuu... hahaha that's the general idea. Nostalgia and eating more scones

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  3. I will take a cup of tea and some scones please. We have an English tea house here and I make it a point to go for scones and tea when it rains or snows or just like that ... bliss!

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  4. But ofcourse! That's the general idea! Every Sunday is Scone day :)

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  5. enid blyton... sigh !!! miss childhood.. more than the stories.. i used to imagine n drool over the food :)

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  6. am not much of a cook or baker.

    but enid blyton :) wow!!! yes. i agree with every word about her :)

    pls turn off word verification! it makes commenting feel so difficult :)

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    Replies
    1. did just that... thank u so much... p.s. ur blog is very inspiring

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  7. OMG! I can so relate to this post. Everything in the Enid Blyton books was something I wanted to have. She would make raw tomatoes sound yummylicious. And, those tongue sandwiches, Im not sure Id like to try them. But, they just sound so damn yum!

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