Thursday, October 22, 2015

Blueberry And Mandarin Orange Scones

These are wholewheat scones with blueberries and sliced dried mandarin and topped with pearl sugar. They make a very delicious combination, especially with a cup of black coffee on the side. Perfect for breakfast any day. The recipe is below.

  • 2 c flour (I use a mix of wholewheat and all purpose flour)
  • 3 tsp baking powder
  • 2 Tbs sugar
  • 1/2 tsp salt
  • 4 Tbs butter
  • 3/4 c buttermilk
  • 3/4 cup blueberries, tossed in 1 Tbs of flour
  • 1/4 cup dried mandarin orange, sliced
  • 1 egg for egg wash (add 1 Tbs of water and whisk)
  • pearl sugar to sprinkle the top

  • Preheat the oven to 220C.
  • Pour the flour into a large bowl with the salt, sugar and baking powder, mix well. Add the butter, then rub in with your fingers until the mix looks like crumbs.
  • Make a well in the dry mix and then add the buttermilk. Mix quickly with a wooden spoon or spatula, it will look wet at the beginning. Mix in chopped Mandarin orange and floured blueberries.
  • Scatter some flour onto the work surface and transfer the dough. Fold the dough over 2-3 times until it’s a little smoother.
  • Pat around 1"tall and use a cutter or knife to cut according to your preference. 
  • Brush the tops with the egg wash and sprinkle some desired pearl sugar on top.
  • Bake for 10-15 minutes or until they are golden brown.

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