www.joyofbaking.com modified by moi)RIGHT: My version of the English Scone with fresh blueberry on it and baked it in muffin pan- lined with muffin papers. This is easier to do than baking this in round pan or cookie pan- the way it is done traditionally.
This is a classic scone that the English serve at afternoon tea with cream, jam, or lemon curd. Raisins (Sultanas) (1/4 cup or 30 grams) and grated lemon or orange zest (1 tablespoon or 6 grams) can be added. I ADDED FRESH BLUEBERRY!
2 cups (280 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
2 tablespoons (28 grams) granulated sugar
1/2 teaspoon (3 grams) salt
1/3 cup (76 grams) unsalted butter, chilled and cut into 1/2 inch (1.25 cm) pieces
1/2 cup (125 ml) milk1 large egg, beaten
Glaze:
1 large egg, beaten1 tablespoon (14 grams) milk
PROCEDURE:
1. Preheat oven to 400 °F (205 °C) and place rack in center of oven.
2. Prepare muffin pan (my version- easier to do).
3. For the glaze, mix together the beaten egg with the milk and set aside.
4. In a large bowl whisk together flour, baking powder, sugar and salt.
5. In a measuring cup combine the milk with the beaten egg. With a pastry blender, two
knives, or your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
6. Make a well in the center of the dry ingredients and add the liquid. Mix together with a wooden spoon then add *BLUEBERRY* (canned or fresh) making sure you do not overwork the dough. Just mix until dough forms moist clumps. Gather dough together and transfer to a lightly floured surface.
7. Gently knead dough until it forms a ball (10 seconds). Pour dough into muffin pan lined with cup cake papers.
8. Brush scones with glaze and bake for 15 minutes or until lightly brown on top. Remove from oven and cool on wire rack. Makes 8 scones.
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