Blueberry Scones with Lemon Glaze
Ingredients:
For the pastry:
Organic baking mix for organic scones
75 g weiche Butter
1 egg
130 ml of cold milk
180 g fresh blueberries
For the lemon glaze:
120 g icing sugar
juice of one large lemon
- Preparation time: 30 minutes
- Difficulty: apprentice cook
Preparation
Preparation with our Organic baking mix organic scones:
1.
75 g butter either take out of the fridge 1-2 hours before use or heat in the microwave for 30 seconds. Preheat the oven to 165°C hot air. Whisk 1 egg in a glass.
2.
Remove the sachet with the cinnamon sugar and set aside. Open the freshness seal and pour the baking mixture into a large bowl.
3.
Add the softened butter to the baking mixture together with 130ml cold milk (see milk line in the tin) and half the beaten egg and knead the dough by hand, with the food processor or with the Thermomix (using the spatula 20 sec. / speed 6). .
4.
Place the dough on a lightly floured work surface and knead briefly. Roll out the dough with a rolling pin (approx. 40 cm x 23 cm), cover with the blueberries, fold the piece of dough together and then shape it into a circle, it should be approx. 23 cm in diameter and 2 fingers thick.
5.
Using a large knife, cut the dough into triangles as shown, place each piece on a baking sheet lined with baking paper and brush with the second half of the beaten egg. Sprinkle with the cinnamon-sugar mixture from the bag.
6.
Bake the scones for 24 minutes at 165°C. Let cool and decorate with sugar glaze. Mix the icing sugar with the lemon juice until smooth and decorate the scones with it.
