August 1, 2007
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Blueberry milk scones (from thisisnaive)
In between working on a sewing commission (Before getting busy again with a visitor from out of town this weekend woot)
Okay
it’s a HUGE scone granted(I made 4 HAHA!) We have a large box of
blueberries which we have to finish soon, so I tried out a recipe which
I found a while back on www.thisisnaive — thanks tommy! (I’m not sure if it’s still on the blog tho –oops)I increased the butter this time and omg it’s so flakey (In the good way)
Ingredients
50 g unsalted butter (I increased it 100% the rest remained the same)
200 g plain flour
2 1/2 tsp baking powder
30 g fine sugar
pinch of salt
90 ml whole milk
70 g blueberries
1 tbsp milk for glazing1 Cut butter into 1 cm cubes and pop back into the fridge to chill while you weigh out the other ingredients.
2 Mix together flour and baking powder and sift.
3 Preheat oven to 200 deg celcius.
4 Place flour in a large bowl and add butter to flour. Rub with fingertips until the mixture resembles fine breadcrumbs.
5 Add sugar and salt to the butter-flour mixture and mix through.
6 Mix blueberries and milk together and add to the bowl.
7 Bring the ingredients together quickly and gently without over-kneading.
8
On a lightly floured surface, roll or pat out the dough to 2 to 3 cm
thickness. Fold it in half then roll out the dough again to 3 cm
thickness.
9 Use a 4-cm circle cutter to cut out the scones. Gather together the remains and then cut out more scones.
10 Place on a baking sheet lined with parchment. Brush tops with milk.
11 Bake in the oven for about 10 to 12 minutes.
Comments (1)
that looks delicious!