This year Valentine’s Day weekend was an awfully chilly one.  Because my boyfriend, James and I went out into Boston to celebrate the night before, we decided we’d spend Sunday morning experimenting different breakfast food. We started the day making a Valentine’s Day breakfast with scrambled eggs sprinkled with sweet peppers, fresh jalapenos and cheddar cheese along with a side of turkey bacon. But that wasn’t the end of breakfast… the main showstopper was Panettone Cinnamon French toast and of course a hot cup of nespresso with a fresh cacao dusting on top.

James and I didn’t stop there. Once we ate breakfast and hit the gym we had a serious craving for homemade scones. I had wanted to make scones from my Avoca Café Cookbook for a few months now and it was the perfect time to try the recipe. Once we finished up at gym we picked up the few necessary ingredients and headed on home to whip up a batch of homemade Irish blueberry scones. And our souse chef Ahsha stepped up to assisted us, both when it came to supervision and taste testing.

I had never made scones before so I was shocked at how easy these were. Once we were ready to get started making them I realized the recipe called for self-rising flour and I only had all-purpose flour in the house. Thankfully I was able to find a quick tip online on how to  “make” your own self-rising flour. I just had to add a little extra baking powder and salt and we were good to go!

We preheated the oven to 350 degrees and began sifting the flour into a large bowl then added a pinch of baking powder and salt. Once that was completed James added the 4 ounces of unsalted butter he had just finished cutting into cubes.

I then worked the butter into the flour mixture until it became a breadcrumb like texture. Once that was done I created a small well in the middle and added the lightly beaten egg and double cream. 

With a fork I started mixing some of the dry mixture in with the egg and cream.The mixture soon got to be too thick so I removed the fork and started mixing it with my hands. I then added about a cup of dried blueberries to the bowl and mixed it into the dough.

James poured some of the milk over the dough as I finished combining it together. The last dry flour parts mixed in and it finally it began to feel and look more like dough, so I knew it was ready. Ahsha gave her doggie sign of approval as well. 

From there I placed the dough on to a lightly floured surface and used a rolling pin to roll it out, about 3/4” to 1” thick. (Note: The thinner you roll the dough out the smaller the scones will be, but you'll have more of them).

Using a drinking glass James and I began to cut out the scones from the dough and placed them on a greased baking pan. Right before the scones went into the oven we painted an egg wash on to the top and sprinkled some sugar on top.

In the oven they went for about 15 - 20 minutes, until they were golden brown on top.

Once the scones were done we couldn’t wait to try them so we spread some sweet rhubarb jam and homemade whipped cream on top and savored the very warm, toasty, and tasty moment.

AVOCA Blueberry Scones Recipe:

2 cups self-raising flour

A pinch of baking powder

A generous pinch of salt

¼ cup sugar

½ cup unsalted butter, diced

1 egg lightly beaten

2fl oz double cream

7fl oz milk

1 egg beaten with 1-tablespoon water, to glaze

Makes 12-18

1. Preheat the oven to 350 degrees. Sift flour in a large bowl with the baking powder, salt, and sugar. Mix together.

2. Add cubed butter to the flour mixture. Mix together with your hands until the mixture looks and feels similar to breadcrumbs. 

3. Create a small well in the center of the flour-butter mixture. Add the lightly beaten egg into the well followed by the double cream. Start mixing the egg/cream in with the dry ingredients with a fork. Once the dough begins to get thick, remove the fork and finish mixing with your hands. Slowly add the milk to the dough without making the dough too moist. Add in the blueberries and finish mixing with your hands. 

4. Place the dough on a lightly floured surface. Roll the dough out until it is about 3/4" to 1" thick. 

5. Using a round cookie cutter or a drinking glass cut out the scones from the dough. 

6. Place the scones on to a greased baking sheet. 

7. Paint a light layer of the egg wash on each of the scones and sprinkle with a dusting of sugar before placing in the oven. 

8. Bake scones for about 15 to 20 minutes or until they turn golden brown on top. 

9. Remove from the oven and enjoy! 

NOTE: Making all=-purpose flour into self-rising flour: 1 cup all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt