By: 👩🦳 Linda · · · 🗨 12 Feedback
Extra gentle Blueberry Scones made with cake flour or gentle frigid climate wheat. Scrumptious served with lemon curd and freshly whipped cream.
A protracted weekend with an Arctic Clipper descending upon the Higher Midwest calls for battening down the hatches by staying indoors and baking scones to transfer with tea. This Clipper brought an arctic chilly entrance with sub zero temperatures and solid northwest winds to the arrangement on Saturday evening. The temperature fell impulsively from tremendous 38°F to 0°F. The coldest air and lowest temperatures are anticipated on Monday and Tuesday. This morning we wakened to honest sunshine and a windchill of -40°F….. BRRRRR!
Perfect thing right this moment is a vacation and each Ro-Ri San and Ro-Jiro could perhaps well cease residence and no longer want to mettlesome the frigid temperatures to transfer to work and college. I needed to cease residence too. As an different of going to the meals market right this moment, I made up my mind to invent a transient outing after church yesterday to replenish on fruits and vegetables. I have been on a smoothie poke these days and berries have been on my procuring list. I sold an further punnet of blueberries for these Blueberry Scones. I have been looking out to aim a straightforward scone recipe I noticed in a cookbook the exhaust of cake flour and become unfamiliar to learn the model the feel would fluctuate from scones made with habitual all-reason flour. This additionally gave me a likelihood to exhaust up that field of cake flour sitting in my pantry.
The usage of my Strawberry Bitter Cream Scones as a handbook, I substituted the all-reason flour with cake flour that has no leavening agent (no longer self-rising) in it. This cake flour is made of soppy frigid climate wheat that has been over and over sifted. I needed to make exhaust of an further quarter cup of cake flour as it is great lighter than all-reason flour. As anticipated, the scones became out with a extraordinarily gentle crumb.
Blueberry Scones
Extra gentle Blueberry Scones made with cake flour or gentle frigid climate wheat. Scrumptious served with lemon curd and freshly whipped cream.
Creator : Linda Ooi
Direction : Dessert
Cuisine : American, Western
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings : 10 scones
Energy : 200kcal
Substances
- 2¼ cups cake flour (NOT self-rising) (270g)
- 2 tsp baking powder
- ¾ tsp salt
- 3 tbsp sugar
- 6 tbsp chilly butter (85g)
- ¾ cup milk (180ml)
- 1½ cups blueberries (225g)
- Raw sugar for sprinkling (no longer mandatory)
Directions
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Preheat oven to 400°F (200°C). Combine cake flour, baking powder, salt, and sugar in a helpful bowl.
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Gash butter into flour mix till it resembles crude breadcrumbs. Mix in blueberries.
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Pour milk into blueberry combination and mix till a sticky dough styles.
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Flip onto a lightly floured surface and pat out to ½ saunter thickness. Gash dough with 3-saunter round cutter.
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Bake in oven for 20 minutes or till golden brown.
Notes
Scones could perhaps well doubtless be brushed with milk and sprinkled with raw sugar before baking, if desired.
Nutrition
Energy: 200kcal
Since I didn’t sprinkle the scones with raw sugar, we ate them with lemon curd and whipped cream. It become a tackle for tremendous!
Revel in…..and have a sparkling day! 😎
