The Cookbook Challenge No.10: BLUE

Memories of the blue theme from last year's Cookbook Challenge came flooding back and I can tell you, they weren't good memories.

They were memories of a disaster dessert that ended up in the bin.

So my fingers were crossed that I would get it right this year, yet I decided to try one of those dishes that looks so easy to make but so many people have a lot of trouble getting right.......


Blueberry Scones

Cookbook:  Holiday  Author:  Bill Granger


Makes 8 wedges


250g plain flour | 1 tbsp caster sugar | 3 tsp baking powder | A pinch of salt | 100g cold unsalted butter, cubed | 2 eggs, lightly beaten | 125 ml cream | 85g blueberries, frozen or fresh, tossed in a little flour | 1 egg, mixed with 1 tbsp milk, for glazing


  1. Preheat the oven to 200 degrees and line a baking tray with baking paper.
  2. Pulse the flour, sugar, baking powder and salt in a food processor until combines. Add the butter and pulse until it is roughly combined (there will still be lumps of butter). Tip into a bowl and mix in the eggs and cream with a knife. Gently mix in the blueberries with your hands (tossing them in a bit of flour first prevents them all sinking to the bottom of the dough).
  3. Turn the dough onto a lightly floured surface and press into a 15cm square. Cut into quarters and then cut each quarter in half. Place on the baking tray and brush with the egg and milk glaze. Bake for 15-20 minutes or until golden. Serve warm, with butter if you like.


Mine took a hell of a lot longer to cook than what Bill had said - almost 40 mins.

Maybe I didn't press them down enough and kept them a little too fat? Not sure.

Once cooked - I was really pleased.

They were crumbly and not too sweet and tasted oh so good with the butter I added on top.


Were they perfect? The Country Women's Association would most likely say no, but they suited my taste buds very well and I was very proud of my effort.

So Blue Theme 2011 - Winner!!

To view what my fellow challenger have been up to, click here