Hello Everyone! I’ll make tonight’s post quick only because I am mentally and physically exhausted from both being sick and basically juggling so many projects simultaneously today. I managed to tick at least 70% of my list of things to do for work so I’m pretty happy about that, but it’s going to be a busy weekend!
Anyway, tonight’s recipe is one of my favourite go-to-brekkie when I was still living in Sydney for my university studies. When I lived up in the lower North Shore, I’d always walk about 15 minutes from home to catch the train to the city, and then a bus to campus. Along the way, I’d stop at Baker’s Delight and pick up a freshly baked Blueberry Lemon & White Chocolate Scone before hopping onto the train. I’d then have my scone on campus in the lecture hall, or tutorial rooms while waiting for class/lecture to start. It would alway make my mornings a little bit better especially when I’d have to be on campus by 8 or 9 in the morning.
So since the theme for the month of May on Amcarmen’s Kitchen is Blueberries, I decided to whip up my own batch of Blueberry Lemon & White Chocolate Scones to get into the nostalgic zone. I followed my own recipe for Basic Scones which I posted way back in mid-2014, and added blueberries, lemon juice and zest, and white chocolate chips into the mix.
PREP TIME 20 MINS| COOKING TIME 20-25 MINS| SERVES 12 SCONES
3 cups self-raising flour, plus extra for dusting
1 punnet (125g) fresh or frozen blueberries
80g chilled unsalted butter, cubed
1 cup milk
1/2 cup white chocolate chips
Juice of half a lemon
Zest of 1 lemon
Preheat oven to 200C.
Sift the self-raising flour into a large bowl and add the cubed butter together with the lemon zest. Rub the butter into flour using your fingertips until the mixture resembles a breadcrumb texture.
Make a well in the centre and add the milk, lemon juice, and blueberries in. Mix with a flat-bladed knife until the mixture forms a soft dough. If the mixture is a bit dry and crumbly, add more milk if required. Turn onto a lightly floured surface and knead gently until smooth (don’t knead the dough too much though or your scones will be quite tough).
Pat the dough into a 2cm-thick round, and cut into 12 equal logs.
Place scones onto a tray lined with baking paper, 1cm apart from each other. Lightly sprinkle the tops with a little flour and bake for 20 to 25 minutes or until golden and well risen. Serve warm with a nice cup of tea!
Hello Everyone! I hope you guys had a good Easter weekend! Even though we don’t get a long Easter weekend here in Brunei, I did still manage to enjoy my Easter Sunday day off. I can’t believe that there’s only less than 2 weeks of April left and that May is just around the corner! Time sure flies by when you’re (not) having fun at work. Haha! I know I’ve mentioned this in previous posts about how everything is just becoming routinely for me and it’s actually becoming quite depressing. I’m in need for a little excitement in my life. I think my thoughts have been heard because I’m flying off tomorrow night for a little staycation in the Philippines! The company I’m working at is sending me and three other colleagues to the Philippines for a little work/play adventure, attending events and meetings on behalf of the company, and of course what’s a trip to the Philippines without a little summer fun in the sun? I mean, it’s pretty much our tagline – It’s More Fun In The Philippines!
On this note, I definitely won’t be uploading a post next week because I’ll be away from Thursday to Monday night. Since my Sunday, and the public holiday on Monday is taken up for this trip, I won’t have my dish prepared for a post. So this will be my last Avocado recipe for the month of April that I will be sharing with you guys! In fact, after I’ve posted this, I’ve got to get a head start on my packing because I still have to be at the office tomorrow up until 2 hours before my flight – what the heck right? Also, I was only told on Monday that I’d be flying off, and everything was only firmly confirmed yesterday afternoon. As usual, before we dive into tonight’s recipe, please check the original recipe out by Ali from Gimme Some Oven.
PREP TIME 15 MINS| COOKING TIME 25-30 MINS| SERVES 16 MUFFINS
For the avocado and blueberry muffins
2 cups plain flour
1 cup plain fat-free yoghurt
1/2 cup white granulated sugar
1 large free range egg
1 punnet (125g) fresh blueberries
1 ripe avocado, halved, peeled, deseeded and roughly chopped
2 tsp baking powder
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp ground cinnamon (optional)
1/2 tsp salt
For the streusel topping
30g unsalted butter, melted
2 tbsp plain flour
2 tbsp raw sugar
2 tbsp white granulated sugar
Preheat oven to 190C (375F or gas mark 5). Line a 12-hole muffin pan with paper cases and set aside. Now since this recipes makes about 16 muffins, you can line another 6-hole muffin pan (if available), or if you only have one muffin pan, then bake in batches if needed.
For the streusel topping, add all the ingredients in a small bowl until combined and crumbly. Set aside.
In a medium-sized bowl, add the plain flour, baking powder, baking soda, salt, and cinnamon (optional) and stir together to combine. Set aside.
In a separate large mixing bowl, add the roughly chopped avocado and using an electric mixer, beat on medium speed until smooth. Add the sugar in and beat until well blended. Follow with the yoghurt and pure vanilla extract, beating again until just combined.
Add half of the flour mixture into the wet ingredients and beat until just combined. Add in the other half of the flour mixture and beat until well combined.
Gently fold the blueberries in using a rubber spatula, then spoon the batter into the muffin cups, filling them about 2/3 of the way. Sprinkle with the streusel topping and place in the oven to bake for 25-30 minutes or until a tooth pick inserted to the centre of a muffin comes out clean.
Set aside to cool in the muffin pan for about 5 minutes before transferring them to a wire rack to cool down completely. Serve for breakfast or afternoon tea and enjoy!
Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.
Now, I know I have a couple of friends and colleagues who don’t particularly like the taste of avocado; don’t ask me why because I think that they’re just plain weird for not liking avocado (hehe!), but give them one of these beautiful green muffins and they’ll probably be hooked on it. The avocado flavour in these muffins are not overpowering or predominant, but there is a slight hint of it in each bite you take. These muffins are a classic twist to a classic blueberry muffin and are light, moist, and al the more healthy for you because of the avocado in place of all the other oils you’d otherwise use when making muffins. Top them off with a crumbly streusel to give it an “extra muffin-y sweetness” as Ali says.