Blueberry and Vanilla Scones
Nothing says ‘I love you, Mum’ better than a batch of homemade blueberry and vanilla scones.
This Mother’s Day, indulge your mum with a delicious treat using a divine recipe from premium vanilla extract producer Nielsen-Massey.
The creamy, sweet, velvety flavour of Nielsen-Massey Vanilla Extract works perfectly with the rich fresh blueberries, and the combination of these two fantastic flavours gives an aroma that is sure to make your mum smile.
Read on below for another delicious recipe for vanilla cupcakes with mascarpone and white chocolate icing… yum!
Wrap your luscious, moist scones or cupcakes in a bow for a deliciously tempting treat – or if you’re feeling generous make them just one part of your Mother’s Day gift!
Nielsen-Massey Blueberry and Vanilla Scones
Ready in 25 minutes
Makes 8
Ingredients:
225g Allinson Nature Friendly White Self Raising flour
Small pinch of fine salt
½ tsp baking powder
50g Billington’s Golden caster sugar, plus 1 tsp for sprinkling
75g unsalted butter, cubed at room temperature
75g fresh blueberries
2 tbsp soured cream
1 large free-range egg
1 tsp Nielsen-Massey Vanilla Extract
To serve:
250g clotted cream
300g strawberries, sliced
1 tsp Nielsen-Massey Vanilla Bean Paste
3 tbsp Billington’s Golden caster sugar
1. Heat the oven to 200C/ mark 6.
2. Sift the flour and baking powder in to a large bowl, then stir in the salt and sugar. Add the butter and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries.
3. In a jug, whisk together the soured cream, egg and vanilla. Add to the dry ingredients and mix with a round bladed knife, then bring together the mixture with your hands to form a soft dough. It’s important not to over-mix or knead the dough to keep the scones light.
4. Roll out the dough on a lightly floured surface to about 2 cm thick and cut out 8 rounds using a 6cm round cutter. Transfer to a lightly greased baking tray. Brush the tops with a little beaten egg and sprinkle with caster sugar.
Bake in the oven for 10-12 minutes until risen and golden. Transfer to a cooling rack.
5. Meanwhile, put the strawberries in a bowl. In a small pan, gently heat the sugar, vanilla bean paste together with 1-2 tbsp water, until dissolved, then simmer for 2 mins until syrupy. Pour over the strawberries, toss and leave to cool until ready to serve.
6. Serve the warm scones with a dollop of clotted cream and the vanilla strawberries.
Nielsen-Massey Vanilla Cupcakes with Mascarpone and White Chocolate Icing
Makes 8-10
Ingredients:
120g Allinson Nature Friendly Plain White Flour
140g Billington's Golden Caster Sugar
1 ½ tsp baking powder
40g salted butter
100ml whole milk
1 egg
¼ tsp Nielsen-Massey Vanilla Extract
For the icing:
100g good quality white chocolate
100g marscapone
Black cherries
- Mix the dry ingredients and softened butter together in a food processor or mixing bowl until a mixture resembling breadcrumbs is formed.
- Then mix the wet ingredients together. Pour half the wet ingredients into the dry ingredients and mix until smooth, before adding the remaining liquid. Mix until a smooth batter is formed.
- Fill a muffin tin with cupcake cases. Fill the cases ½ full (it should make between 8-10 cakes). Place in an oven at 160’c/ 325’F/Gas3 for 20 minutes or until cooked. The tops should be firm and springy and a skewer should come out clean when inserted into the cakes. If undercooked, return to the oven for a further 5 minutes or until cooked through. Cool on a wire rack.
- In the meantime, to make the icing, melt the white chocolate in the microwave. Do this in a microwave-friendly bowl, in 10 second intervals until it has melted (be careful not to overheat it as it will become grainy and unusable). When melted, mix with the mascarpone. Leave to cool, and when the cakes and icing are at room temperature top the cakes with the icing so that it is ‘flush’ with the edge of the casings. Finally top with a fresh black cherry.
Tagged in Cream Mother's Day Baking Recipes