Blueberry Scones
A good basic scone recipe with blueberries added . . . yummy!!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 375 degrees F (190 degrees C).
Step: 2
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
Step: 3
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle.
Step: 4
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Step: 5
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
NUTRITION FACT
Per Serving: 160 calories; protein 3.3g; carbohydrates 23.1g; fat 6.2g; cholesterol 31.3mg; sodium 211.4mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.
