Serve these teacakes warm with cinnamon butter and fresh blueberry conserve.
Hands-on time: 1 hour 30 minutes
Baking time: 20 minutes
Skill level: Easy
For the dough:
300ml whole milk
50g unsalted butter, softened and diced
500g strong white bread flour
1 tsp salt
75g golden caster sugar
7g fast-action dried yeast
1½ tsp ground cardamom
2 tsp ground cinnamon
1 egg, beaten
150g dried blueberries
100ml hot water
2 tbsp clear honey
1 tbsp boiling water
For the blueberry conserve:
50g caster sugar
For the cinnamon butter:
50g unsalted butter, softened
1 tsp ground cinnamon
1–2 tsp icing sugar, to taste
You will need:
2 baking sheets lined with baking paper
Step 1 – Make the dough. Heat the milk in a medium pan over a medium heat until it’s steaming hot. Add the butter and stir until melted. Leave to cool until lukewarm.
Step 2 – Put the flour into a the bowl of a stand mixer fitted with the dough hook. Add the salt and sugar and mix thoroughly. Sprinkle the yeast into the bowl, mix well, then stir in the cardamom and cinnamon.
Step 3 – Make a well in the centre of the mixture and pour in the lukewarm milk mixture and the beaten egg. Using the slowest speed, gradually work everything together to a very soft and slightly sticky dough.
Step 4 – Turn out the dough onto a lightly floured worktop and knead thoroughly for about 10 minutes, until the dough feels stretchy, elastic and slightly firmer.
Step 5 – Place the dough in a clean, lightly oiled bowl, then cover tightly with cling film and leave to rise somewhere warm for about 1 hour, until doubled in size.
Step 6 – While the dough is rising, soak the dried blueberries in the hot water for 10 minutes, then drain thoroughly in a sieve. Drain further on a sheet of kitchen paper, to take away any excess moisture (the bread will be heavy if the blueberries are wet).
Step 7 – Punch down the risen dough, then turn it out onto a lightly floured worktop. Scatter the drained blueberries over the dough, then very gently knead the dough for about 4–5 minutes, to evenly distribute the berries.
Step 8 – Divide the dough into 12 equal portions. Shape each portion into a neat ball, making sure there are no berries poking out, then gently flatten to make 12 perfectly round 9cm discs. Space them well apart on the lined baking sheets and cover loosely with cling film. Leave to rise for about 20–25 minutes, until almost doubled in size. Towards the end of the rising time, heat the oven to 200°C/180°C fan/400°F/Gas 6.
Step 9 – Bake the teacakes for about 20 minutes, until golden brown, rotating the baking sheets after 15 minutes for an even bake. When the teacakes are ready, remove from the oven and transfer to a wire rack. Mix the honey with the boiling water to make a thin glaze, then brush onto the hot teacakes. Leave to cool completely.
Step 10 – Make the blueberry compote. Put the berries, sugar and 1½ tablespoons of water into a medium pan and heat gently, stirring frequently, until the juices start to run. Stir continuously and bring to the boil, then cook for about 8 minutes, until the mixture is thick and jammy. Transfer to a heatproof serving bowl. Leave to cool then chill for about 30 minutes, until set.
Step 11 – Make the cinnamon butter. Put the butter into a small bowl, add the cinnamon and icing sugar and beat with a wooden spoon until light and fluffy. Transfer to a serving bowl and set aside at a cool room temperature.
Step 12 – To serve, split the teacakes in half, toast, then serve with the compote and the butter.