Wednesday, October 10, 2012

Low fat blueberry scones-eggless recipe

These blueberry scones were soft and had a beautiful crumbly crust ,I paired them up with cardamom flavored evening tea and they were just lovely .

Makes 8 medium size scone        
unbleached all purpose flour:1 cup
whole wheat flour:1 cup
butter:4 tbs or 1/4 cup
baking powder:1/2 tsp
baking soda:1/3 tsp
salt:1/4 tsp
sugar:3-4 tbsp(I used whole cane sugar)
milk :3/4 cup

  • start by preheating the oven 375F
  • line a baking tray with parchment paper,spray with oil or grease with butter
  • measure the flour in a large bowl ,add salt and sugar.
  • add in the baking powder and soda mix everything well
  • cube the butter into small pieces and add it into the flour 
  • using the tip of your fingers incorporate the butter into the flour until it forms a crumbly mixture(we don't want the butter to melt,hence,tip of fingers 
  • keep the mixture a bit lumpy ,do not over work the dough,this lets it fluff up really well
  • add in the blueberry-TIP-use frozen blueberry ,I had them fresh but I threw them in the freezer for 20 minutes,this helps butter in the mixture to stay intact and not melt
  •  now pour in the milk slowly, stirring the mixture all the while with a fork,until everything starts to come together
  • transfer to the greased sheet and shape round like a pizza disc.
  • cut into triangles and brush with some milk
  •  bake for 20-25 minutes on 375f until the crust is all golden brown.
  • serve warm
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