Blueberry Scones

Blueberry Scones

Level                : Easy
Yields               : 9-10 using medium size round cookie cutter
Equipment        : KitchenAid mixer & flat beater
Oven                 : 180°C

Ingredients

(A)
2 cups all-purpose flour
2 tbsp. caster sugar
1 tbsp. baking powder
1/4 tsp. salt
(B)
115 g hard butter (cut into cubes)
(C)
1 (L) egg, beaten
1 tsp. vanilla extract
(D)
± 2/3 cup full cream milk or non-dairy sugar free milk
(E)
1 cup fresh blueberries (try to buy small blueberries)

Egg wash – 1 egg yolk, beaten

 

Method

1.     Pre-heat oven to 160°C.

2.     Combine all ingredients (A) in the mixing bowl. Attach flat beater and push to level 2. Now, add (B) butter until mixture like crumbs.

3.     Add in (C) egg and vanilla.

4.     Add in the milk slowly. If the dough becomes too sticky then stop adding the milk, instead add a little flour to form the dough.

5.     Lastly add the fresh blueberries. Don’t over beat, it’ll spoil the berries.

6.     Flour the work surface. Form the dough into a ball.

7.     Flatten the dough or roll out the dough to 3/4 thickness. Use a medium size round cookie cutter, cut out the scones. Using our hand to smooth out the surface and rounder the side of the scones too. Gather the scraps, re-roll and cut out the scones. Repeat the same step till all dough is finish.

8.     Place the scones on a prepared baking tray with lined grease paper, spacing apart.

9.     Brush egg wash over the top of the scones only. Don’t brush the side.

10.   Change the temperature to 180°C and baked till golden brown, about 15-20 minutes.

11.   Serve warm, with butter, jam or cream.

(Notes: blueberries can be replaced by dried cranberry or raisin. But must be soak before use)

 

 

Recipe adapted from Rasa Malaysia.

West Metric Sdn Bhd

6^th June 17