Blueberry Scones

Name: Blueberry Scones
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low powder; 20g yolk; 25g butter; 45g milk; 25g blueberry; 1g salt; 1g Baking powder; 10g Sugar

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Scone is a kind of English-style quick bread. It saves more time than making bread, and has a different taste from cake. It can be used as breakfast or afternoon tea.
Usually, Scone is mainly triangular, because the lollipop mold is made into a small ball shape, which is more pleasing to children. It has a soft texture on the outside and the sweetness and sourness of blueberries. The texture is very good. All can be eaten directly, there is no need to spread the jam. My son will take one later, and I ate several of them when I was not paying attention.
It's crispy when it's just baked, but it will become softer when it cools, and it tastes very good.

Ingredients

100g Low Powder
20g Yolk
25g Butter
45g Milk
25g Blueberry
1g Salt
1g Baking Powder
10g Sugar

Blueberry Scones

1. Mix low powder and baking powder evenly.
Sift into a container, cut the butter into small pieces and add in.

2. Use your fingers to rub into a granular shape.

3. Add milk and stir to form a dough.

4. Add egg yolk and knead into a ball.

5. After adding blueberries, put in the refrigerator for one hour.

6. Take out the dough and pull it into small pieces and stuff them into the lollipop mold.

7. Put it in the oven and bake at 200 degrees for 15 minutes.

Tips:
1. Baking powder must be mixed evenly with low powder before use, so that the baking powder can exert its effect better.
2. When the dough is not easy to handle, it can be quickly frozen in the refrigerator for a few minutes.