I can never get tired of quick and yummy food for breakfast or tea time treat. It has been some time, I baked scones for my family. They are so versatile since you can customize the add-ins.
Blueberry Scones prep is similar as making a pie where you cut in butter, using your fingertips until the mixture resembles coarse crumbs. You can make scones using a food processor but made by hand is much lighter. The secret to good scones are not to handle them too much before baking.
Divided them into 2, patted one portion onto baking sheet into a round shape and cut into 8 wedges while the balance I cut rounds with 2 in cutter. .
These buttery Blueberry Scones are tender, fluffy and sweet enough to eat on its own, no jam required, but this is entirely up to you..
Other breakfast recipes you should check :
Apple Raisin Scones
Pomegranate Mango Baked Oatmeal
Dry Fruit Scones
BLUEBERRY SCONES RECIPE
Yield : 16 scones
2.5 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1 cup fresh blueberry rinsed
1/2 cup milk
In a bowl, combine the flour, sugar, baking powder and salt.
Cut in butter until the mixture resembles coarse crumbs.
Add in milk and forms into a dough, fold in blueberries.
Turn onto floured surface, knead gently 6-8 times. Divide into 2 portion.
Pat each portion into 6 in circle, to a thickness of 1.5 cm. Cut dough into 8 wedges or cut rounds with a 2 in cutter..
Transfer wedges onto baking sheet. Preheat oven at 180 C.
Bake until the edges turn golden brown for 20 minutes.
Remove from pan to a wire rack. Serve warm.
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