Baking with Superfoods
Fresh Blueberry Scones
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Fresh Blueberry Scones - Fluffy and delicious!
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
- Ingredients
- 2 ¼ cups unbleached all-purpose flour (divided)
- ⅓ cup granulated sugar (plus extra for sprinkling)
- 2 tsps fresh Orange zest
- ½ tsp salt
- 1 Tbsp Baking powder
- ½ tsp baking soda
- ¼ cup unsalted butter (cold and cubed)
- 2 fresh eggs (lightly beaten)
- ½ cup Buttermilk
- ¾ cup fresh Maine Blueberries
Preparation
Kitchen utensils
1 Measuring cups, 1 Teaspoon, 1 Tablespoon, 1 Small bowl, 1 Whisk, 1 Mixing bowl, 1 Kitchen towel, 1 Hand mixer (mit Knethaken), 1 Cutting board, 1 Large knife, 1 Small knife, 1 Non-stick pan, 1 Bowl, 1 Slotted spatula, 1 Rolling pin, 1 Steamer basket oder Sieb aus Metall, 1 Immersion blender, 1 Brush, 1 Paper towel, 1 Mixing bowl, 1 weiter Pot, 1 Wooden spoon, 1 canning jar, 1 ggf. große Storage container (ca. 2 l Inhalt)
Preparation steps
1.
Preheat oven to 400º F. Line a baking sheet with parchment paper.
2.
In the bowl of an electric mixer, using the paddle attachment, mix 2 cups flour, granulated sugar, orange zest, salt, baking powder, and baking soda together. Reduce mixer speed to low, add the butter and mix until the butter is crumbly.
3.
In a separate bowl, beat the eggs, reserving 1 Tablespoon for an egg wash. Add the buttermilk to the remaining eggs. With the mixer on low speed, gradually add the egg and buttermilk mixture to the flour and butter mixture, mixing until just blended. Dust the blueberries with the remaining 1/4 cup flour; gently fold the blueberries into the dough mixture, stirring by hand until blended.
4.
Place the dough on a well-floured work surface or board and knead it for one minute and divide it in half. Flour your rolling pin and roll out each half into a 7-inch circle. Divide each circle into 6 wedge-shaped pieces using a knife or pizza cutter. You will see small bits of butter in the dough. Place the cut dough on the prepared baking sheet.
5.
Brush each scone with the reserved egg. Sprinkle with granulated sugar and bake for 12 to 15 minutes, or until the tops are golden brown. The scones should be firm to the touch. Cool on wire racks for 15 minutes. Serve.
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