Tuesday, September 22, 2009

Blueberry breakfast scones

With yesterday’s cheesecake failure (well, not really failure. Just a bit wet due to d unthraw raspberries), I decided to search my to-do list for another new recipe to try out & decided on Bill Granger’s Blueberry breakfast scones. However, after reading HHB’s comments on d stickiness of d dough, I decided to made few slight modification.
Next rd, might want to increase d amt of d blueberries. But other than that, a SUPER, SUPER, SUPER EASY, SOFT & TASTY scones! We all loved it! It’s alrdy 9+pm but we all took a slice each! Another good scone recipe for keeping! T Q Bill Granger, for sharing!

Ingredients (modified)
  • 250 g all-purpose flour
  • 1 tbsp brown sugar
  • 3 tsp baking powder
  • A pinch of salt
  • 100 g cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 1/3 cup whipping cream
  • 1/3 cup blueberries, frozen
  1. Preheat the oven to 180°C.
  2. Pulse flour, sugar, baking powder & salt in a food processor until combined.
  3. Add butter & pulse until it is roughly combined.
  4. Pour mixture into mixing bowl & fold in egg & cream. Gently mix in blueberries w/o breaking it.
  5. Turn dough onto a baking tray & press into a 1-2cm thick circle. Cut into 8wedges to allow even baking in-&-out.
  6. Bake for 20-25 mins or until golden. Served warm for best result.

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