Spring, blueberry muffins and seasonal adjustment

The past few blog entries have been quick and short and not full of much more than pictures of cats and cakes.  There are other things going on of course!  Spring is well and truly here, with tulips blooming, brighter mornings, and the old rhododendron bush outside our house beginning to come into flower.  We have had some pretty nasty weather recently, but when the sun shines, then there is a lot of warmth.  Moreover, the clocks went forward this weekend, so we are now well and truly in the ‘summer half’ of the year

It seems odd to type ‘spring in September’, but I guess I will get used to living in the southern hemisphere in due time!  Kirkcaldie and Stains have their Christmas shop open already, and it felt a little odd to seeing all that seasonal stuff while the sun is shining and the Spring Festival is starting in the Botanic Gardens.  I’m sure we will get used to Christmas in summer, but the thought at the moment seems strange.

I have been reading loads of recipes the past week, and got to the ‘so many recipes, so little time’ stage.  One that sounded delicious was blueberry scones. However, when I read the list of ingredients it seemed to go on for ever, and was in US measurements, so I decided to revert to good old Australian Women’s Weekly yet again and make their Blueberry Ginger Scones.


A Blueberry and Ginger Scone

Preheat the oven to 230C, and grease a suitable baking tray.  Sift 300g of self-raising flour, 2 or 3 teaspoons of ground ginger according to taste and 55g caster sugar into a bowl, rub in 50g of butter, add 75g of blueberries (I used frozen – remember to roll them in flour first to stop them bleeding purple into the scones) and 60ml of sour cream.  Stir on around 125ml milk or until you have a soft, sticky dough.  Turn dough onto floured surface, knead until smooth, and cut into small, thick scones before baking for around 15 minutes depending on your oven.  Mine is a fan assisted one, and this was more than ample time.  I couldn’t find my scone cutter (later discovered of course) so used a cup, hence the rather ragged looking objects that emerged from the oven.


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