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.

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).

Mum's scones (biscuits)

Tried out d scone recipe from Shopoholic2802 today & it turn out a failure. Not sure what went wrong but d scones were all too hard to eat. But am not willing to just give up so I searched d web & decided on this recipe from Happy Home Baking (which includes a very detailed instructions on d method)

End result – very soft & fluffy batch of scones! A bit similar to d biscuits that McDonalds used to serve during BF (which was my fav). My batch was served warm straight from oven for testing. Both Hubby & MIL LOVED it! They commented that it tasted very soft & buttery.

Keeps well too, still soft & fluffy d very next day! Just pop it into d MW to heat up.

YES! Finally a good scone/biscuit recipe that works for me ;-D

Ingredients (makes 8):

• 250g cake flour
• 1 tbsp baking powder
• one pinch of salt (I used ¼ tsp)
• 50g cold unsalted butter (cut into small pieces)
• 30g caster sugar
• 1 egg plus enough fresh milk to make up 140ml (I used d bal whipping cream from Shopoholic2802's scone recipe instead)

Here’s my simplified method based on Quinn’s suggestion :

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 & add enough whipping cream to make up 140ml in total. Remove flour-butter mixture from fridge. Add egg+milk 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 (not more than 10 seconds) 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 inch thickness. Cut out d dough with a lightly floured biscuit cutter. Gather scraps together & repeat until all d dough is used.
4. Place cut biscuits into muffin cups & bake at preheated oven at 180degC for abt 15-20 mins or until d tops r golden brown. Remove from oven & place on a wire rack. Serve warm.
5. They keep well overnite too. Just pop them into d MW with hot water beside it for less than 1min.