Lemon Blueberry Scones
Cake
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Cook Time
30 min
Servings
8
Difficulty
Easy
Prep Time
10 Min
Description
These Lemon Blueberry Scones are a delicious pastry for breakfast or brunch. With whole wheat flour, fresh blueberries and a hint of lemon, they are light and flavorful. Preparation takes only 30 minutes and yields 8 servings. Ideal for a relaxed weekend.
Ingredients (9 ingredients)
-
150 g Whole wheat flour
-
100 g White flour
-
1 TL Baking powder
-
0.5 TL Salt
-
30 g Raw sugar, coarsely
-
1 Stück Organic lemon (peel)
-
70 g Vegetable butter, cold
-
200 g Blueberries
-
200 ml Soy cream
Preparation (6 steps)
Preheat oven
Preheat the oven to 200°C.
Mix dry ingredients
Put 150 g whole wheat flour, 100 g white flour, 1 tsp baking powder, ½ tsp salt and 30 g raw sugar into the mixing bowl and mix for 10 sec./speed 4. Grate the peel of the organic lemon and mix it in as well.
Add and process butter
Cut 70 g cold vegetable butter into small pieces. Add the butter pieces to the flour mixture and mix for 20 sec./speed 4 until a crumbly mixture is formed. Add 200 g blueberries and gently fold in.
Add liquid ingredients and make dough
Pour in 200 ml soy cream and carefully fold in with the spatula until a moist dough is formed. Do not knead!
Shape and cut dough
Sprinkle the work surface with some flour. Flatten the dough on it with your hands to form an approximately 2 cm thick square. Cut into four equal squares with a knife. Halve these again to obtain 8 triangles.
Bake scones
Place the scones on a baking sheet lined with baking paper. Bake in the middle of the oven for about 15-20 minutes until browned. Then let it cool down a bit.
Finished cooking? Great! 🎉
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Allergens
- Wheat
- Soy
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