I made these scones for breakfast. Freshly baked blueberry scones are soft inside and crispy outside, perfect for coffee parties too.
Prepare time: 15 minutes
Cook time: 10-12 minutes
Serves: 8 servings
1) 1 cup all purpose flour (160g), 2 tbsp sugar (30g), 1/6 tsp salt, 1.5-2 tsp aluminum free baking powder;
2) 2.5 tbsp butter (40g);
3) ¼ cup dried blueberries (44g);
4) Half of a beaten large egg, 1/3 cup milk (78g);
Egg wash: the other half beaten egg mixed with 1 tbsp water.
1: Measure in all ingredients of Ingredient 1) in a medium bowl and mix well with a fork.
2: Cut 2.5 tbsp butter into small pieces. Then cut in butter until crumbly (Picture 1). Stir in dried blueberries (Picture 2).
3: In a small bowl, add half of a beaten egg and 1/3 cup milk (Picture 3). Mix well (Picture 4) then pour into the flour bowl (Picture 5). Stir with a fork to form soft and sticky dough (Picture 6).
5: Place them on a parchment paper lined baking sheet. Brush egg wash on top. Bake in a preheated oven at 420Ffor 10-12 minutes until golden brown. Serve hot with fruit jam, yummy!
1: When prepare the dough, do not over knead.
2: Leftover scones can be stored in an airtight container. Microwave for 10 seconds then toast in a toaster before serving.