Blueberry fruit scone
By VicentaLakin
With regard to Sicon, the approach is simple, not as oily and sugary as cookies and cakes, and not as time-consuming as bread, when tea and early morning are good, it is one of the best snacks that families often make. Every time I bake, I like to look through the oven glass door and see the blueberries slowly roasted into the seductive juice, and that's how the fresh feel comes out of the oven...
Recipe Recommendations
- low powder 150 grams
- pure milk 70 ml
- fresh blueberries 70 grams
- Lead-free baking powder 1.25 grams
- sugar 40 grams
- unsalted butter 50 grams
- salt 1 gram
- milk fragrance
- baking
- several hours
- ordinary
Steps for Blueberry fruit scone
1
Blueberry wash clean-dry。
2
Butter cut into small blocks of room temperature softened。
3
Low powder, sugar, powdered powder, salt blended and sifted into butter basins。
4
Powdered with butter in the hand, which was then mixed into milk。5
Add the blueberry rubbing. ♪ Don't rub blueberries ♪
6
It's about an hour to freeze in the fridge。
7
Noodles are removed, any kind of tasting in a circular shape, and a coat of milk is painted on the surface。
8
The preheat oven is 200 degrees and the mid-level, upper and lower-fire oven is about 20 minutes away。Blueberry fruit scone Make Tips
The secret to the "crispy on the outside, tender on the inside" texture of these scones lies in resting the dough in the refrigerator for one hour after kneading. This allows the baking powder to fully activate, causing the dough to rise and resulting in a softer texture after baking. Additionally, brushing a layer of milk on top before baking ensures the final product is crispy on the outside and tender on the inside.