Blueberry Scones

About Blueberry Scones

Ingredients

• Refined flour (maida) 350 gms
• Fresh blueberries 50 gms
• Butter 90 gms
• Sugar 45 gms
• Milk 175 ml + for milk wash
• Baking powder 10 gms
• Vanilla extract 10 ml
• Salt 1 pinch
• Caster sugar to sprinkle

How to Make Blueberry Scones (Stepwise Photos)

Method

1. Take flour, butter, sugar, blueberries, milk, baking powder, vanilla extract and salt in a bowl and mix lightly. Rest the dough for 5-7 minutes.
2. Flatten the dough to 1 inch thick disc, place a cookie cutter on it and cut out individual scones.
3. Place them on a greased baking tray and rest them for 15-20 minutes to rise.
4. Preheat oven to 180º C.
5. Brush them milk wash and sprinkle some castor sugar over them.
6. Place the tray in the preheated oven and bake for 18-20 minutes.
7. Serve hot.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps