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Deborah

Deborah Dana
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Recipe of Blueberry Scones
Deborah

Deborah Dana
Recipe of Blueberry Scones
Deborah

Deborah Dana
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Recipe of Blueberry Scones
Recipe
2

Blueberry Scones

60 minutes
Not so easy
8 servings
1
This rich scones recipe uses yogurt instead of butter, they are very rich.
Learn more about Deborah Dana

Ingredients

  • 1 1/2 cups of flour
  • 1/2 Cup of integral flour
  • 3 spoonfuls of sugar glass
  • 2 1/2 cups of baking powder
  • 3/4 of tablespoon of Salt
  • 1 bar of unsalted butter
  • 1 Cup of blueberry blueberry
  • 1/2 Cup of natural yoghurt without sugar
  • 1 egg
  • 1/2 tablespoon of vanilla

    Preparation

    Preheat the oven to 180 degrees centigrade.
    In a bowl, mix the flours, sugar, baking powder, and salt. With your hands add the butter and work it to make the dough. Add the blueberries.
    In a small bowl, mix the yogurt, eggs and vanilla. Combine this mixture with the flour mixture and manually knead the dough.
    On a clean surface flour and knead the dough (do this for 2-3 minutes, no more).
    Make with the dough a large wheel that is 2 cm thick, cut the wheel with a pizza cutter into 8 triangles.
    Sprinkle sugar over the triangles and bake for 20-25 minutes or until golden brown. Allow them to cool and enjoy.

    PRESENTATION

    Accompany scones of whipped cream or jam.

    TIPS

    With the scones it is important not to knead the dough so that if they sponge.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    452
    kcal
    23%
    Carbohydrates
    98.8
    g
    33%
    Proteins
    10.5
    g
    21%
    Lipids
    3.1
    g
    4.8%
    Fiber
    7.5
    g
    15%
    Sugar
    8.9
    g
    9.9%
    Cholesterol
    28.8
    mg
    9.6%
    Esha
    Rate this Tip.
    Ratings (1)
    carolina elisabet molina palacios
    2012-12-29T08:57:19.00-06
    se ven deliciosos Hola gracias por la receta, me árece que la cantidad del polvo de hornear esta equivocada.
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