At the outset, a big thanks to all my blogger friends for their warm wishes. I am elated. You guys made my day!!! :)...
Now, coming back to the recipe I want to share today.. 'Blueberry Scones'
My hubby was delighted when I baked raisans scones for him. He loved the taste and this boosted my confidence and I went ahead to make them again. This time, I tried to use fresh blueberries instead of raisans and... hooray! they came out excellent. I have used the same recipe from book I mentioned in my post here. One thing I noticed this time was when making the dough was I needed less yoghurt as the some of the fresh berries ruptured and the juice helped in kneading. Hence, I have reduced the amount of yoghurt here.
Champa's Baking from Book- Breakfast and Bake-Off.
Here is what you will need for 'Blueberry Scones':
1 cup AP flour.
¾ tbsp baking powder.
¼ cup granulated sugar.
¼ tsp salt.
2½ tbsp butter, diced.
2½ tbsp margarine, diced.
½ cup fresh blueberries.
1 tbsp low fat yoghurt.
Milk, for glazing.
Makes 10 scones.
Preheat the oven to 200 C. Grease and flour a large baking sheet.
Combine all the dry ingredients in a large bowl. Add the butter and margarine and mix it with hands until the mixture resembles coarse crumbs. Gradually add the yoghurt to form soft dough. Roll out the dough about 2 cm thick. Stamp out rounds with a cutter.
Place on the prepared sheet and brush the tops with milk. Bake for about 10-12 minutes, until golden. Serve hot or warm with fruit jam and butter.