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Receta Blueberry Buttermilk Scones

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Raciónes: 12

Ingredientes

  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 4 1/2tsp baking powder
  • 1/4 tsp baking soda
  • Pulse in
  • 1/3 cup very cold salted butter, cut in small cubes
  • Do not over incorporate the butter into the flour.
  • Similar to making a flaky pastry, small pieces of butter should be
  • visible in the flour.
  • Transfer this mixture from the food processor into a large mixing bowl. Toss in:
  • 1 1/2 cups frozen blueberries
  • Make a well in the center. Pour in
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • Working very quickly with a wooden spoon, fold the dry mixture through
  • the buttermilk, only until the flour disappears, then stop immediately.
  • Drop the sticky dough onto a well floured counter top or bread board.
  • Sprinkle the top of the dough with additional flour as well as flouring
  • your hands to handle the dough. I don't even use a rolling pin for these scones, the dough is soft enough to pat it out gently with floured
  • hands to a thickness of about 1 & 1/2 inches. Using a sharp 2 inch
  • biscuit cutter cut the scones out an place them about 2 inches apart on a
  • parchment paper lined baking sheet. I recommend aluminum baking sheets
  • If you like you can brush the tops with an egg wash made from whisking together:
  • 1 cup butter (not margarine or other horrible butter substitutes)
  • 1/2 cup honey

Nutrition Facts

Amount Per Serving %DV
Serving Size 107g
Recipe makes 12 servings
Calories 340  
Calories from Fat 184 54%
Total Fat 20.97g 26%
Saturated Fat 13.11g 52%
Trans Fat 0.0g  
Cholesterol 55mg 18%
Sodium 666mg 28%
Potassium 78mg 2%
Total Carbs 36.49g 10%
Dietary Fiber 1.1g 4%
Sugars 19.88g 13%
Protein 3.17g 5%
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