Sunday breakfast: Blueberry cream scones with clotted cream and jam
Instead, I wanted to do something nice for breakfast. But bread, etc., I should have cleverly prepared yesterday already. We had pancakes only recently and the maple syrup is running out. And there were waffles not too long ago.
Since I had a pack of fresh blueberries in the fridge, I came up with the idea to make scones again. My last scones are already back a while. And since next month there is a professional trip to London again, I can get used to the eating habits again.
My last, very classic scones are more suitable for 5 o'clock tea and were typically British.
But this time I had to make something for breakfast and found my inspiration in Cynthia Barcomi's book * and simply converted it to my needs. They are called "Classic Cream Scones" and contain chocolate and currants (brrr ...).
They are made super fast and taste delicious. Just the thing for a leisurely (and lazy) Sunday morning.
blueberry cream scones
for 8 Scones
350 g flour
75 g sugar
2,5 Tl tartaric powder
1 pinch of salt
90 g cold butter in flakes
175 ml Cream
125 g of fresh blueberries
1 tbsp of sugar to sprinkle with flour for the work surface
Mix flour, sugar, baking powder and salt in a large bowl.
Add the butter flakes to it and work it into the flour mixture with a Pastry Cutter, a knife or with your fingertips. It should develop a crumbly consistency.
In a small bowl whisk the egg briefly with the whisk. Mix in the cream well.
Add the cream mixture to the large bowl and mix everything with a wooden spoon, short and strong. Do not stir too long, but only until the flour is coarsely worked.
Read the blueberries, wash and dry them and then carefully put them under the dough.
Tilt the dough out of the bowl onto the lightly floured surface and Carefully form your hands into a 2-3 cm high circle.
Now like a cake with a big knife divide into 8 equally sized pieces of cake.
A baking tray lay it out with baking paper and place the scones in the tray with sufficient space between them.
About 20- Bake in the lower third of the oven for 25 minutes until the scones are lightly browned. Possibly. Insert it a little bit higher and bake a few more minutes. Then, take it directly from the tin and place it on a wire rack.But the scones also taste delicious with butter or pure.
I had thought of it this time and got clotted cream in the English Shop.
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