Scones are a type of bread from English cuisine that are usually sold in British stores and supermarkets. These sweets are also called Queen Victoria, they are classic desserts to accompany the tea of the 17h. In addition, this traditional dessert is very versatile, since you can enjoy different shapes and with different sizes, sweet or salty, but also with fresh fruits, accompanied by cheese and jam or as bread of a rich sandwich. In recipesgratis we show you how to do lemon scones and blueberries, a combination that will contribute to this preparation moisture and freshness. Don miss this easy recipe!
| 🚻 10 Diners | 🕘 30m | 🍵 Merienda | 🤯 Distribution Very Low |
| Ingredients to make lemon scones and blueberries: |
| 250 grams of flour 0000 1½ teaspoons of baking powder ½ teaspoon of sodium bicarbonate 50 grams of butter 40 grams of sugar ½ cup of fresh blueberries ¼ ¼ Ãrlastra de lemon 1 egg 120 grams of natural yogurt To paint: 1 egg |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make lemon scones and blueberries:
1. To start with the recipe for lemon scones and blueberries, you must first mix the flour with sugar, baking powder, bicarbonate and cold butter. With the help of your fingertips, integrate all the ingredients forming a texture similar to the sand.
2. Next, add the lemon zest, egg and natural yogurt.
3. Integrate the ingredients with the help of a chronet or spatula. We point out that you should not knead, otherwise, you would generate gluten in this dough and you would get a harder and elastic mass.
4. Turn the dough of your scones to the table, unela with fresh blueberries and stretch it in rectangular form.
5. Paint the mass of your easy lemon scones with the egg and fold it in half. This will cause the two characteristic layers of the scones to be distinguished.
6. cut the dough by the medium horizontally and then create triangles. If you prefer, you can cut the dough with the help of a circular shear or make the shape you want. There is almost almost the recipe for lemon scones and blueberries!
7. Dispose of the spongy scones on an oven plate with 1 teaspoon of scattered oil with a napkin or sprayed with spray oil, we point out that they must be separated by 1 finger. Place them with the egg subtracted and cook for about 25 minutes in the oven at 180 ºC or until the surface is somewhat rough and the slightly golden edges.
8. Let them warm before trying them and enjoy these wet lemon scones and blueberries with a rich coffee with milk. If you wish, you can spread them with cheese and jam, but the truth is that they are delicious even alone. Tell us in the comments what this recipe has found.
