Scones mit Blaubeeren Backen (Rezept) 🫐🫐🫐 || Baking Blueberry Scones (Recipes) 🫐🫐🫐 || [ENG SUBS]

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

Put 500 grams of wheat flour (type 405) in a large mixing bowl.

Add 1 sachet of baking powder, 75 grams of sugar, 125 grams of cold butter, and half a teaspoon of salt.

Knead everything together briefly with your hands until the butter has been completely worked in and the mixture looks like a floury crumbled dough.

Add 2 small to medium-sized eggs and pour in 250 milliliters of milk.

Stir everything with a spoon until all the ingredients are evenly distributed.

Fold in 250 grams of blueberries briefly without crushing them.

Flour the worktop well and put the sticky scone dough on the floured surface.

Flour the top of the dough well and carefully fold it a few times, flouring every now and then.

Gently flatten the dough to about 3 - 4 centimeters thick without crushing the blueberries.

Cut out the scones using a round cutter with a diameter of about 8 - 10 centimeters or with a knife.

Place all the scones next to each other on a baking tray lined with baking paper.

Knead the remaining dough together again, flatten it, and cut out more scones until the dough is completely used up.

Brush all the blueberry scones with a little whisked egg.

Place the baking sheet in the preheated oven at 220°C (top/bottom heat) for about 15 - 18 minutes until the scones have risen nicely and turned golden brown.

Take them out of the oven and allow them to cool down a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens