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Deborah

Deborah Dana
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Recipe of Blueberry Scones
Deborah Dana
Deborah

Deborah Dana
Recipe of Blueberry Scones
Deborah Dana
Deborah

Deborah Dana
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Recipe of Blueberry Scones
Recipe

Blueberry Scones

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

Ingredients

8 servings
  • 1 1/2 cups of flour
  • 1/2 Cup of whole wheat flour
  • 3 spoonfuls of powder sugar
  • 2 1/2 cups of baking powder
  • 3/4 of tablespoon of Salt
  • 1 stick of unsalted butter
  • 1 Cup of blueberry blueberry
  • 1/2 Cup of no sugar natural yogurt
  • 1 egg
  • 1/2 tablespoon of vanilla essence

    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
    29/12/2012 08:57:19
    se ven deliciosos Hola gracias por la receta, me árece que la cantidad del polvo de hornear esta equivocada.

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