Shiver me timbers – if you’re wanting to bring pirate vibes to your afternoon tea, this apple and blueberry scone is light, fluffy, and a lot of fun! The accompanying blueberry jam and spiced cream give a new twist on the traditional British flavours. Bone appétit!
Makes:
1 x large scone
Difficulty:
Easy
Hands-On Time:
30 mins
Baking Time:
22-24 mins
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- Ingredients
- Method
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Method
Step 1
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 2
For the scone dough, combine the flour, sugar, salt and baking powder in the bowl of a food processor. Add the cubed butter and pulse until the mixture resembles fine breadcrumbs. Tip the breadcrumbs into a large mixing bowl, then add the grated apple and dried blueberries.
Step 3
If making by hand, combine the flour, sugar, salt and baking powder in a large mixing bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Mix in the grated apple and blueberries.
Step 4
Make a well in the centre of the mixture, then pour in the milk. Mix until you have a soft, sticky dough. Tip the dough out onto a well-floured surface and lightly bring together.
Step 5
Cut off ⅓rd of the dough and set aside.
Step 6
Roll the larger piece of dough to a thickness of 2cm, then transfer to a lined baking sheet and shape into a skull using this template.
Step 7
Cut out two eyes using the larger round cutter. Roll up two balls of foil and stick them in the eyes to prevent the holes from closing during baking.
Step 8
Cut out two nostrils using the smaller cutter. Roll up two balls of foil and stick them in to prevent the holes closing during baking.
Step 9
Using the remaining smaller piece of dough, shape into a cross bones and position below the skull.
Step 10
Whisk together the two egg yolks, then brush over the whole skull and cross bones.
Step 11
Stick flaked almonds to the bottom edge of the skull, to create teeth.
Step 12
Chill the scone in the fridge for 10 minutes.
Step 13
Bake for 22-24 minutes or until baked through. Remove the foil balls and leave to cool.
Step 14
To make the blueberry jam, add the blueberries and jam sugar to a pan and lightly crush the blueberries with a potato masher. Bring to the boil, then boil rapidly for 3 minutes or until it reaches a temperature of 104°C/219°F
Step 15
Pour into a shallow container and chill in the fridge.
Step 16
To make the cream, whisk together all the ingredients to soft peaks, then transfer to a small ramekin.
Step 17
Transfer the skull and cross bones to a serving platter, then pour the blueberry jam into the eyes and nose holes. Serve alongside the spiced cream.
