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Deborah

Deborah Dana

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Recipe of Blueberry Scones
Recipe

Blueberry Scones

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This rich scones recipe uses yogurt instead of butter, they are very rich.
Learn more about Deborah Dana

Ingredients

8 portions
  • 1 1/2 cups flour
  • 1/2 cups whole wheat flour
  • 3 tablespoons powdered sugar
  • 2 1/2 cups baking soda
  • 3/4 tablespoons salt
  • 1 stick unsalted butter
  • 1 cup blueberry, blueberry
  • 1/2 cups no sugar natural yogurt
  • 1 egg
  • 1/2 tablespoons 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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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