2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter
3/4 cup blueberries
1 1/4 cups heavy cream
2 tablespoons demerara sugar (Sugar in the Raw )
In a large mixing bowl, combine flour, 1/4 cup sugar, baking power, and salt. Cut butter into dry ingredients. Stir in blueberries.
Add heavy cream and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees F.
Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, about 1 inch thick. Cut into 6 wedges. Place scones on baking sheet and sprinkle scones with demerara sugar.
Bake 15-20 minutes at 350degrees or until scones are a light golden brown on top.
* I baked them a little longer than posted above. It depends on how thick they are.1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter
3/4 cup blueberries
1 1/4 cups heavy cream
2 tablespoons demerara sugar (Sugar in the Raw )
In a large mixing bowl, combine flour, 1/4 cup sugar, baking power, and salt. Cut butter into dry ingredients. Stir in blueberries.
Add heavy cream and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees F.
Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, about 1 inch thick. Cut into 6 wedges. Place scones on baking sheet and sprinkle scones with demerara sugar.
Bake 15-20 minutes at 350degrees or until scones are a light golden brown on top.
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