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Blueberries
English scone with blueberries
Author:
Les Cultures de chez nous
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Preparation
20
Baking
10
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
625 ml (2½ cups) of fresh or frozen blueberries (thawed)
550 ml (2¼ cup) of all-use dough (or cookie dough)
150 ml (2/3 cup) of milk
25 ml (2 tablespoons) of sugar
5 ml (1 teaspoon) of ground cinnamon
125 ml (1/2 cup) of apricots marmalade
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English scone with blueberries
From
Sep 24
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Jan 01
Preparation
Preheat oven at 450 °F (230 °C).
Set aside 125 ml (1/2 cup) of blueberries for garnishing.
In a large bowl, mix all together the dough mix, milk, sugar, cinnamon and 500 ml (2 cups) of blueberries left. Mix everything up until the paste softens. Reverse the dough over a surface spread with dry dough mix and knead five times. Liner to 1,25 cm (1/2 inch) thick. Cut with a heart shaped cutter (or any other shaped cutter) of 7 cm (3 inches).
Set doughs over a non-buttered cookie sheet. Set down the remainings lightly, slice then set over the cookie sheet. Bake until doughs brown for 8 to 10 minutes.
To serve :
Slice scones horizontally into halfs. Spread apricots marmalade over the other half above and replace the superior halfs. Garnish with blueberries left aside and with whipped cream, if desired. Scone without marmalade can be kept in the freezer.
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