Hi, I am Marie. Today, I will show you a way to prepare blueberries scones recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Blueberries Scones Recipe
Blueberries Scones is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Blueberries Scones is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have blueberries scones using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Blueberries Scones:
- Get Dry ingredients
- Get 458 grams flour
- Take 83 grams sugar
- Take 15 grams baking powder
- Get 1/4 tsp salt
- Prepare 1 tbsp lemon zest
- Get 178 grams cool salted butter
- Make ready group B
- Take 117 grams buttermilk
- Get 56 grams milk
- Get 1 eggs
- Make ready 2 tsp vanilla extract
- Get 1 cup blueberries
Steps to make Blueberries Scones:
- Preheat oven to 180°c
- Sift Flour, sugar, baking powder and salt into large bowl
- Stir in Lemon Zest
- Cut in butter until mixture is rough and crumbly
- Whisk the buttermilk, milk, egg and vanilla together
- Add to flour and stir to bring dough together (do not overmix).. don’t add all mixture to flour at one time.. Slowly add. When it can form to dough, that’s enough. Do not knead… just bring flour to form dough.
- Flatten dough out and press blueberries into dough
- Shape the dough, brush with egg and bake 20-25 min
So that is going to wrap this up for this exceptional dish blueberries scones recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
