Sunday cook up - Blueberry scones

"Aitona's" favourite ... Blueberry scones!

Master B had been in such a happy, social, talkative mood - for two wonderful, big, busy weeks with visiting grandparents from overseas (which also happened to include his 2nd birthday celebrations)... but - it was getting late in the afternoon, he was tired and becoming irritable and even a bit manic! 

...A cooking activity was required - pronto!!! 

Once in the highchair, with apron on, hands washed and mixing bowl in front of him, it was almost as if a 'wave of calm' washed over him! Incredible! He relaxed, focused on the processes and immersed himself in the beautiful sensory opportunities scone making provides. We also were able to practise bilateral coordination, in hand manipulation and grasping skills; and tried to learn some new cooking related words (other than the well over used "cooking" & "hot!")... tap, stir, mix, push, fold, pour, tip, sift, brush, cut, etc... 

1. Set oven at 220'C
2. Add dry ingredients to a large mixing bowl: 
2 1/2 cups plain flour, 
2 1/2 teaspoons baking powder,
Between 1 - 3 1/2 tablespoons castor sugar (to taste)
3. Rub in finely diced unsalted butter (1/3 cup - or approx 60g) into flour, until it resembles fine breadcrumbs
4. In a separate bowl, add wet ingredients:
1 egg (whisked),
1 teaspoon vanilla,
1/2 cup (125ml) liquid - we used 1/4 cup milk and 1/4 cup soda/mineral water
5. Make a well in the centre of the dry ingredients, and gradually add the wet ingredients  until it forms a soft dough (maybe it won't all be needed, maybe extra flour is required)
6. Add the all important blueberries (approx 1 cup frozen berries)
7. Turn onto a lightly floured board and knead until smooth
8. Optional: roll out to 2 cm thick and cut into 12 shapes using a cutter or a knife (we usually just press it down a bit and make the incisions with a knife to indicate the different scones).
9. Arrange on oven tray and glaze tops with milk.
10. Place in oven for 10-15 mins (our oven is a bit stupid - we sometimes need to cook them a bit longer (20-25mins), covered with foil after 10mins so as not to burn them)
11. Break apart, spread butter (& jam) to taste.
** decadent extra: you could also toss in some white choc chips if these are for tired mamas / big people who deserve a treat:-)

Sifting, tapping, steadying the bowl, feeling the falling sifting flour!

Whisking carefully whilst holding the jug handle

Copying mama gently rubbing the butter in

Mixing the wet ingredients in

(Ever so slightly over) working the dough!

Brushing a little milk on top

mmm... delicious!


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