Easter Baking: Blueberry Bunny Scones


Having been in a excitable mood for Easter, in need of something sweet that wasn't chocolate (that's what I'm giving up this month for charity - see my donation page here!) and desperately trying to procrastinate from revising I decided to whip out the oven gloves and try my hand at baking!


My last baking post was this mug cake recipe, which I think is a little different so I was a little dubious about these... However with a little help from my brother and some perseverance we got there in the end - they're actually edible, delicious even! Inspired by Waitrose yet again (click on the link to see a video!), this is my experience of how to make Blueberry bunny scones just in time for the Easter weekend!

Ingredients

Filling
60g Blueberries
1tbspn Lemon Juice
1tbson Caster Sugar
Dough
Self Raising Flour
Baking Powder
40g Salted Butter (cut into chunks)
1 Braeburn Apple (you will have to peel and then grate this in when ready)
50g Caster Sugar
75ml Milk (my dough was quite wet so I recommend adding this slowly)
Decoration
Writing Icing - white would work best but I only had blue!
Blueberries - 1 each for a nose and 2 each for the eyes
Flaked Almonds - I didn't have these, but they can be use for teeth as shown in the Waitrose pictures! As you can probably see in my picture, I was going to use raisins instead, but it just didn't look right (cringe)

Method

1. For the filling: place the blueberries into a saucepan with the lemon juice over a low heat until they are soft and a little squidgy (see those technical terms coming out?!). Add the sugar and stir until it is bubbling, then leave for a minute or so until it thickens then allow to cool.


2. Preheat your oven to 200°C (180°C if you have a fan oven), gas mark 6. Grease a baking sheet with butter and line with baking paper. For the dough: Put flour and baking powder into a bowl and rub in the chunks of butter with your fingertips - it should start to look a lot more like sand/breadcrumbs. Make sure you incorporate everything in. Peel the apple then quickly grate the apple into the dough mixture, avoiding the core. Stir in the sugar and the milk (although, as I said, I suggest you add the last bits slowly!) until it is smooth and dough like - this is where my brother's muscle power came in!



3. Flour surface and rolling pin well (this will also help the wet dough!) and roll out into roughly a 45x18cm rectangle. I have to admit I think mine was more 40x20cm but they still worked well! Trim the edges to neaten then spread the cooled filling over the rectangle, ensuring the blueberries are evenly distributed. Cut the dough into 10 strips length ways - I started down the middle then cut each half into 5.

4. To make the bunnies, roll a strip to half way (this is the face) then at about half way of the remaining dough, pinch it to the face part, almost making it into a concertina until they look bunny-ear shaped. Make the other 9 in the same way then to each add a blueberry as the nose, you could also add the flaked almonds as teeth at this point. 

5. Bake for about 10-15 minutes (I think this really depends on your oven), until just browning and the scones have gone crisp. Leave to cool then to each add blueberries as eyes using the writing icing. 

These honestly taste seriously good and look super cute! Whilst mine may look a bit rustic (its not as easy as it looks in terms of keeping them in shape), they definitely went down well and even work well cut in half with a bit of butter on, just as you could with a 'normal' scone. If you fancy having a bake over the weekend or need something to distract yourself with (be it with family, friends or just a procrastination technique, like me), then these are certainly worth a try!


I hope you have a lovely long weekend... Happy Easter!
Becky xx

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