|字體：小 中 大|
Another special breakfast treat, or for tea time.
Scones have been made for a good 500 years or so.
Originally from Scotland where multiple forms and recipes
can still be discovered.
The name Scone refers to the special stone upon which
the kings of Scotland were crowned.
These scones are made with blueberries, though many other
combinations of ingredients may be used according to what you like
or whatever you have on hand.
This recipe makes 6 scones—breakfast for 2 or 3.
1¾ cups unbleached flour
¼ teaspoon baking soda
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
1 stick of cold unsalted butter (4 oz.)
Grated lemon zest ~ 1 tablespoon
1 cup fresh or frozen blueberries
¼ cup heavy cream
¼ cup plus 2 tablespoons buttermilk
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper.
Sift the flour, baking soda, baking powder and salt into a mixing bowl.
Add the sugar and mix to combine.
Cut the butter into small pieces (about ¼ inch), and either cut into
the flour mixture with a pastry cutter or mix/crumble it with your
hands until the butter is about the size of small peas.
Gently mix in the lemon zest and the blueberries.
Make a well in the center and add the cream and buttermilk
mixing in just until the ingredients come together.
Do not overmix; some loose flour may still remain at the bottom
of the bowl. Gently shape the dough into balls about 2½ inches in
diameter and place them on the baking sheet.
Sprinkle a little sugar on the top of each scone and then bake them
for about 20 to 25 minutes until golden brown.
Cool them on a wire rack.
|( 休閒生活｜美食 )|