Blueberry Scone Recipe
This blueberry scone recipe; It is prepared with a buttery, slightly lemon-flavored dough that is collected with cream. You can mix the ingredients in a short time and shape them without kneading too much; It rises in the oven and becomes soft on the inside and slightly crispy on the outside. A practical option for breakfast and tea time; Just follow the how-to steps.
Ingredients
1. Dry ingredients
2. Cold oil and flavorings
3. Fruit
4. Wet mix
Step-by-Step Method
Prepare oven, prepare tray
Preheat the oven to 200°C. Put baking paper on the baking tray; This way the scones cook without sticking.
Dry ingredients mix
Mix flour, sugar, baking powder and salt in a large bowl until homogeneous.
Mix the butter into the flour
Add the cold butter cubes. Quickly crumble it with your fingertips or a dough cutter until it reaches the consistency of coarse sand; Be careful not to melt the butter.
Add the lemon peel
Add grated lemon peel to the dry mixture and stir briefly; Let the aroma spread everywhere.
Prepare and add the wet mixture
In a separate bowl, whisk the eggs and cream. Pour the mixture into the flour bowl and stir with a spatula until just combined; overwork.
Gently fold the blueberries
Add blueberries. Mix it into the dough in a few moves, without crushing it; If the dough is sticky, you can lightly flour it.
Shape and slice
Place the dough on the counter and make a disk 2–3 cm thick. Cut into 8 slices or portion into round molds.
Bake
Arrange the pieces on the tray, spaced apart. Bake for 22 minutes, until lightly browned on top. Do not open the oven door frequently in the first 15 minutes.
Let rest and serve
Leave it on the tray for 5 minutes, then transfer it to the wire rack. You can serve it warm or serve it with tea or coffee.