Right after the scones out from the oven and cooled, I asked my sister to taste one piece whether is it the right texture of the scones that she has tasted before and she said yes! Ah....that's a relieve. And after I finished doing my chores, I go ahead for my piece. One bite right after another, and I can say, it is SOOOO good. It is soft inside and goes well with a cup of coffee. Good for breakfast.
Blueberries Sconesadapted from Martha Stewart site
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus more for sprinkling tops
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 1/2 cups fresh blueberries, picked over and rinsed
- 1 teaspoon grated lemon zest
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
Method1. Preheat oven to 200C, with rack in center. Place a baking mat on a baking sheet, and set
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a
pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir
in blueberries and zest.
3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the
center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until
dough comes together. Turn out onto a lightly floured surface, and knead a few times to
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into
four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer
to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until
golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.
Good to eat while it is still warm.