August 1, 2007

  • Blueberry milk scones (from thisisnaive)

    Blueberry scone

    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 :P (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 glazing

    1 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.

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