Blueberry white chocolate scones

It's back to basic time!!!!

After spending most of my time on laminate dough (I had a lot of fun with a load of butter, haha), right now,  I wanted to make something easy.

And scone is always on my list.

The ingredients are simple, flour, baking powder, and butter, so it's easy to add different flavors to it. The most important part of making a scone is mixing the butter into the flour, if you make it right the rest is easy.

Today, I added blueberries and white chocolate scones to my recipe list ^^.

 

I chopped the chocolate and mixed it into the dough, but for the blueberry, I rolled the dough, cut, ​piled with the blueberry, and stacked the dough. After shaping and cooling, you can cut the dough without making any mess.

After baking some of the white chocolate will become brown and have a caramel taste, and if you like sweetness (well, it's not a traditional way of eating the scone) serve this scone with sweetened condensed milk is very yummy too.

Blueberry white chocolate scones

Makes 9 pieces

250 g ....................... All-purpose flour

12 g ......................... Baking powder

1/8 tsp ..................... Salt

1 tbsp ...................... Granulated sugar

90 g ......................... Unsalted butter, cool, and cut into 1 cm. pieces

50 g ........................ White chocolate, chopped

................................ Lemon zest from 1 lemon

50-60 g ................... Milk 

1 .............................. Egg (60 g)

100 g ....................... Blueberry

................................. Egg for brushing the scone

Put the flour, sugar, baking powder, and salt into a bowl and whisk to combine.

Put the butter into the bowl.

Mix with a scraper or fingertips.

Until the mixture resembles bread crumbs.

Put chopped white chocolate and lemon zest into the bowl and mix to combine.

Pour the milk and egg into the bowl.

Mix until a dough forms. Remove from the bowl.

Lightly press the dough and fold it 4-5 times.

Roll into  25 x 20 cm.

Cut into 4 pieces.

Place 1/3 of the blueberry over 1 piece of the dough.

Place another piece of the dough on top and repeat the process.

Press the dough.

Roll into 15 x 15 cm. 

Cover and freeze the dough for 1 hour.

Before baking preheat an oven to 190℃

Cut into 9 pieces.

Brush the top of the scone with the egg.

Bake for 15 minutes in the 190℃ preheated oven.

 

Blueberry white chocolate scones