WebAug 2, 2024 · Add the flour, sugar, baking powder, and salt to a food processor. Pulse a few times to mix. Scatter the cold butter across the flour. Pulse until it resembles cornmeal or wet sand, approximately 10-12 pulses. Pour out the flour mixture into a bowl. Add the blueberries and heavy cream. Mix until just barely incorporated. WebApr 29, 2024 · Preheat oven to 400°F. Combine dry ingredients in a bowl and using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a separate bowl combine eggs and heavy cream. Add the egg mixture to the flour mixture and stir until just combined.

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WebApr 29, 2024 · Preheat oven to 400°F. Combine dry ingredients in a bowl and using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a separate bowl … WebJul 8, 2016 · Instructions. Heat the oven to 220ºC/200ºC Fan/430F and place a lined baking tray in the oven to preheat. Tip the self raising flour, sea salt, baking powder and cubed unsalted butter into a food processor … gothic lamp stl

Sultana Scones - Great British Recipes

WebOct 19, 2024 · Transfer scones to prepared baking sheet, refrigerate, and preheat the oven: Transfer the scone rounds to the prepared baking sheet, spacing them about 1 inch apart. Refrigerate the unbaked scones while you arrange a rack in the middle of the oven and preheat the oven to 400°F. Alison Bickel. WebCut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg. Step 5. Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through. WebPlace remaining 1 tablespoon Light Butter with Canola Oil in bowl; microwave on Medium (50% power) 10-20 seconds or until melted. Brush tops of scones with melted butter; … child and youth program assistant