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A perfect tea time scone with Blueberries. It has a crunchy outer layer with fluffy texture inside.
When I tried it for the first time it was super duper flop. I guess, I added more butter and little extra baking soda. The kneaded dough was super sticky with more quantity. When I baked it, he he he it lost it’s shape and was spread across the whole baking tray. I was very disappointed.I just threw them away. So this time I tried with less quantity. Surprise !!! it turned out really good. I used fresh blueberry for the first time, but now I used dry blueberry, somehow i liked dry ones better than the fresh ones. May be I should try some more times to get it exactly.
|All Purpose Flour||1 cup|
|Granulated / Powdered Sugar||1/8 cup|
|Baking Powder||1/2 tbsp|
|Baking Soda||1/4 tsp|
|Fresh or dried Blueberry||1/2 cup|
|Half and Half Cream||1/2 cup|
Cut butter into small pieces. Keep them and blueberries in freezer for more than 30 min. In a large bowl mix all the dry ingredients together. Stir the cream and egg together.
Mix the dry ingredients and liquid together by adding them slowly and knead them into a soft dough. Add blueberries too while kneading. This would be little wet.
Spread dry flour in the flat surface and knead the flour until they comes together.
Separate the dough into halves and pat one portion into a square. Cut them into half by making a triangle using the pastry cutter.
Preheat the oven to 375 and bake it for 20-25 until it becomes golden brown.
Allow it to cool down for 20 min.
- Use cold butter to get fluffy texture.
- Freeze blueberries to avoid mashing it while mixing.
- Vennila essence can be added for extra flavor.
- To make it more soft, add some more baking salt and knead the dough little more sticky.
(*) Serve with hot coffee or tea.