Blueberry scones with cream

Name: Blueberry scones with cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 cupcakes
Ingredients: 300 g plain flour; 2 teaspoons baking powder; 60 g caster sugar; 1 pinch salt; 80 g butter; 150 ml whipping cream; 1 pc egg; 150 g blueberries; 200 ml whipping cream; powdered sugar

Eduard LáskaBakedBritish Cuisine x se líbilo

Blueberry scones are a pillar of the English afternoon tea and have slowly won hearts far beyond Britain. They are fluffy buttery bakes with a crisp crust and juicy berries tucked inside. The secret lies in cold butter and a quick, gentle mix that lets the dough rise beautifully in the oven while staying tender. They are served warm, split open and generously spread with whipped cream, ideally with a spoon of homemade jam. For breakfast or a snack, they conjure the calm mood of a proper tea room.

Příprava: 20min

Vaření: 20min

CELKOVÝ ČAS: 40min

Step by step process

Scone dough

1
For the blueberry scones, prepare the dough first. Mix the flour with the baking powder, sugar and a pinch of salt in a bowl. Add the cold butter cut into cubes and quickly rub it into coarse crumbs with your fingers.
2
Pour in the whipping cream and the egg and bring everything together into a soft, sticky dough. Gently fold in the blueberries so they stay whole.
3
On a floured surface pat the dough into a slab about 2 centimeters thick. Cut out rounds or slice triangles and arrange them on a lined baking tray.

Baking and serving

4
Preheat the oven to 200 °C. Leave space between the pieces on the tray so hot air can circulate around them. Brush the tops with a little milk and bake for 15 to 18 minutes until golden. Cool the bakes briefly on a rack.
5
Whip the chilled cream firm with a spoon of powdered sugar. Split the warm pieces and serve them with a generous dollop and a handful of fresh blueberries.