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