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PRODUCTS USED IN THIS RECIPE (affiliate links)
Pastry Cutter: https://amzn.to/2Dl2chV
Wire Whisk: https://amzn.to/2ywUFHR
Rubber Spatula: https://amzn.to/2pOJKVR
Round Cutters: https://amzn.to/2Jy2YrN
Bench Scraper: https://amzn.to/2POJBQX
Pastry Brush: https://amzn.to/2Qaf9xr
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INGREDIENTS:
2 cups (8.5 oz, 238 gr) all-purpose flour
1/2 cup (3.5 oz, 98 gr) granulated sugar
1 TBSP baking powder
1/2 tsp Morton kosher salt or table salt (use 1 tsp if using Diamond Kosher)
1/2 cup (1 stick, 4 oz, 112 gr) very cold unsalted butter, cut into small cubes
1 large egg, cold
1/2 cup (4 fl oz, 118 ml) heavy cream, cold
1 cup fresh or frozen blueberries or other mix-in (optional)
a few tablespoons of additional heavy cream for brushing the tops
turbinado sugar for sprinkling the tops (optional)
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Today we are learning the process of how to make scones that are light, tender, fluffy, and moist! This is a basic scone recipe that you can keep plain or you can add mix-ins to make something more like an American style bakery scone. Today we are using the basic scone recipe to make Blueberry Lemon Scones. This is the last video in the Quick Bread Series. Watch the whole playlist to learn all about quick breads!
*WATCH THE WHOLE QUICK BREAD SERIES: https://bit.ly/2SnRN9b
*FULL BASIC SCONE TUTORIAL: https://bit.ly/2rOKvjg
*BLUEBERRY LEMON SCONES: https://bit.ly/2SXJEIN
*CHOCOLATE CHIP SCONES: https://bit.ly/2RJQf8t
*STRAWBERRY & CREAM SCONES: https://bit.ly/2F939LP
*LEMON SCONES: https://bit.ly/2F6Fxr4
#sconerecipe #baking #bakerbettie