[fresh Baking Competition Area]: Novice Bakers Don’t Miss It---blueberry Fresh Fruit Scon

Name: [fresh Baking Competition Area]: Novice Bakers Don’t Miss It---blueberry Fresh Fruit Scon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low powder; 70ml Pure milk; 70g Fresh blueberries; 1.25g Lead-free baking powder; 40g granulated sugar; 50g Unsalted butter; 1g salt

by kiss war girl

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Regarding Scone, the method is very simple. It is not as high in oil and sugar as biscuits and cakes, and it is not as time-consuming to make as bread. Afternoon tea and breakfast are good, and it is one of the snacks that are often made by families.

Every time during the roasting process, I like to watch the blueberry berries slowly being roasted through the oven glass door until the tempting juice drips out. The little fresh feeling just overflows from the oven..."

Ingredients

[fresh Baking Competition Area]: Novice Bakers Don’t Miss It---blueberry Fresh Fruit Scon

1. Wash blueberries and drain.

[fresh Baking Competition Area]: Novice Bakers Don’t Miss It---blueberry Fresh Fruit Scon recipe

2. Cut the butter into small pieces and soften at room temperature.

3. Mix low powder, sugar, baking powder, and salt, sieve and pour into the butter basin.

4. Use your hands to rub the flour and butter into fine crumbs, then pour in the milk and mix well.

5. Add blueberries and knead well. (Don’t knead the blueberries)

6. Cover with plastic wrap and chill in the refrigerator for about 1 hour.

7. Take out the dough, knead it to approximate a circle, and apply a layer of milk on the surface with a brush.

8. Preheat the oven to 200 degrees, and bake the middle and upper and lower fires for about 20 minutes.

Tips:
The secret to the taste of this Skon "external burnt and internal tenderness" is that after the dough is kneaded, it must be awake in the refrigerator for 1 hour, so that the effect of the baking powder can be fully exerted, so that the dough will rise and it will be softer when baked. A layer of milk is brushed before baking, so it has a tender texture on the outside.