English scone with blueberries
20
10
8
No
Ingredients
- 625 ml (2 1/2 cups) of fresh or frozen blueberries (thawed)
- 550 ml (2 1/4 cup) of all-use dough (or cookie dough)
- 150 ml (2/3 cup) of milk
- 25 ml (2 tablespoons) of sugar
- 5 ml (1 teaspoon) of ground cinnamon
- 125 ml (1/2 cup) of apricots marmalade
For serving:
- Slice scones horizontally into halfs. Spread apricots marmalade over the other half above and replace the superior halfs. Garnish with blueberries left aside and with whipped cream, if desired. Scone without marmalade can be kept in the freezer.
Preparation
Side-by-side mode
- Preheat oven at 450 °F (230 °C).
- Set aside 125 ml (1/2 cup) of blueberries for garnishing.
- In a large bowl, mix all together the dough mix, milk, sugar, cinnamon and 500 ml (2 cups) of blueberries left. Mix everything up until the paste softens. Reverse the dough over a surface spread with dry dough mix and knead five times. Liner to 1,25 cm (1/2 inch) thick. Cut with a heart shaped cutter (or any other shaped cutter) of 7 cm (3 inches).
- Set doughs over a non-buttered cookie sheet. Set down the remainings lightly, slice then set over the cookie sheet. Bake until doughs brown for 8 to 10 minutes.
For serving:
- Slice scones horizontally into halfs. Spread apricots marmalade over the other half above and replace the superior halfs. Garnish with blueberries left aside and with whipped cream, if desired. Scone without marmalade can be kept in the freezer.
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