Food recipes
Blueberry Scones
Blueberry Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt sugars, powdered blueberries, raw milk, buttermilk...
Blueberry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, powdered
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
Directions:
Put an ungreased baking sheet into the oven and preheat oven to 230C/450F/gas8.
Sift flour and baking powder together and add sugar.
Add butter and rub in with fingertips until mixture resembles breadcrumbs.
Add blueberries and pour in the milk.
Use a knife to mix everything together.
(Be aware that you may not need all the buttermilk so don't add all at once).
After lightly kneading (do not overknead) dough, tip onto a floured surface and pat down until approx 1inch thick.
Cut out with a scone cutter or into squares with a knife.
Brush the top with leftover buttermilk or normal milk and sprinkle with some sugar.
Lift scones onto the preheated baking sheet and bake for 12-15 minutes until scones are risen and golden.
Cool on a wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, powdered
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
Directions:
Put an ungreased baking sheet into the oven and preheat oven to 230C/450F/gas8.
Sift flour and baking powder together and add sugar.
Add butter and rub in with fingertips until mixture resembles breadcrumbs.
Add blueberries and pour in the milk.
Use a knife to mix everything together.
(Be aware that you may not need all the buttermilk so don't add all at once).
After lightly kneading (do not overknead) dough, tip onto a floured surface and pat down until approx 1inch thick.
Cut out with a scone cutter or into squares with a knife.
Brush the top with leftover buttermilk or normal milk and sprinkle with some sugar.
Lift scones onto the preheated baking sheet and bake for 12-15 minutes until scones are risen and golden.
Cool on a wire rack.