Monday, September 7, 2009

Blueberry Streusel Scones

I really love scones & with time on hand, I decided to give this Blueberry Streusel Scones a try as tomorrow’s bf instead of bread. However, the dough came out quite wet, might be due to d unthaw blueberries, which gives out more water during mixing. Thus, it’s quite diff to knead d dough into a circle. So, I tried to pat it into my 15cm round & 5.5cm thick baking pan instead. After 20mins in d oven, with d top slightly burned, I took it out but realized d inside is still uncooked due to d thickness. So I cut it open & put it back for another 20mins. D toppings got too burned to eat but at least d inside r done.
End result – a very soft, soft tasty scone! Even through its thick, it’s very soft & not too sour at all. Hubby also liked it as he took a slice as dessert.

Streusel Topping:
  • ¼ cup brown sugar
  • ¼ cup all purpose flour
  • ½ tsp ground cinnamon
  • 2 tbsp cold unsalted butter, cut into pieces

Cut butter into small pieces & coat with flour be4 placing all ingredients into a mini food processor. Pulses till crumbly. Note that leftover streusel can be stored in a covered container in the fridge for a few weeks.

  • 2 cups all-purpose flour
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 6 tbsp cold, unsalted butter, cut into pieces
  • 1 cup fresh blueberries
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • ½ cup milk
  1. In a large mixing bowl, sieve flour & baking powder together. Add in salt & sugar & mix them well. Cut butter into small pieces & coat with flour be4 placing them into a mini food processor. Add more flour & do 3 pulses. Then add them back into d flour & whisk ard be4 putting d flour-butter mixture into d fridge for minimum 30 mins.

  2. Lightly beat d egg be4 combining with milk & vanilla extract. Remove flour-butter mixture from fridge. Gently fold in the blueberries be4 adding d liquid mixture & stir until just combined. Mixture will be sticky, moist & lumpy. Gather up the mixture & place it into a zip-lock bag. Give it a few light kneading so that it comes together to form a dough. DO NOT over work d dough. Place dough bag into fridge for abt 30mins.

  3. On a lightly floured surface, dust hands with some flour & pat out d dough into 1 ½ inch thickness circle. Place dough on baking pan.

  4. Sprinkle toppings onto scone & bake at preheated oven at 200degC for abt 15-20 mins or until d tops r golden brown. Remove from oven & place on a wire rack. Serve warm.

  5. They should keep well overnite too. Covered & can be stored for a few days (if it last).

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