I have always been a fan of buttery flaky treats and the only thing that comes to my mind when I think that is Scones!
It is the season of beautiful fruits. 2018 has been such an eventful year and I am grateful for every bit of it, all my gratitude extends to you wonderful people who take time to like my pictures, read whatever I share here and of course try out my recipes. It all feels like a dream. I will definitely iterate that it hasn’t been all roses and unicorns, I have had a topsy-turvy ride and continue to do so, but at the end of the day, it feels good to have a space of your own. I can be myself here, with you guys and that makes me feel really special. So, thank you <3
These scones here are the bomb. Also, tiny secret, pretty accidental (lol) I had written down the testing recipe and while I was prepping everything, I somehow forgot the eggs. By the time I realized my blunder, it was too late. But guess what? They turned out to be so darn delicious that what can I say? It’s my go-to recipe for scones! It had got the perfect texture, fluffy, flaky, not too chewy, blueberries bursting with flavour and a hint of ground cinnamon. Also, the glaze. O. M. G. it is heavenlyyyyy! Either way, you should definitely try this recipe, it’s easy and super duper delicious!
Let’s get baking 🙂
Eggless Blueberry Scones
Author: Anjali Johny
200 g all-purpose flour
70 g whole wheat flour
1/4 tsp ground cinnamon
75 g brown sugar
1 tbsp baking powder
113 g cold cubed butter (I used salted butter); if you use unsalted butter kindly add a pinch of salt.
100 g fresh or frozen blueberries
110 ml cream 25% fat
100 g icing sugar (sifted)
2-3 tbsp raspberry puree
Preheat your oven to 190 C and line a baking sheet with parchment paper.
In a food processor sift all the dry ingredients and pulse till they are mixed well.
Now add the cold cubed butter and pulse till you reach a sand-like consistency. Then add the cream and pulse again till the mixture is moistened and can hold its shape when squished between fingers.
Dump this mixture onto a clean surface and add the blueberries, gently bring the dough together, try not to knead it too much. Form it into an 8-9 inch round about 2.5cm thick. I cut my scones into 8 triangles, you can cut them any way you prefer.
Place them on a baking sheet, leaving an inch or two space between each. Brush them with cream and bake for roughly 20-22 minutes until lightly golden brown and cooked through. You can test them with a toothpick, if it comes out clean they are done.
Mix the icing sugar and the raspberry puree (one tbsp at a time) till you reach desired consistency.
Glaze the scones when they are warm, serve fresh.
Until next time!