Britain’s Blueberry Best
You will need:
1 large lightly beaten egg, 2/3 cup (156ml) cold water, 1/2 cup (114g) frozen butter
Directions:
Dump the contents of the package into a large bowl. With the large holes on your grater, grate the frozen butter onto the top of the mixture in the bowl, working quickly. Using your hands, quickly mix the butter into the mixture to create a crumble. Do not over-mix this mix. You want to see lumps of butter. Add your eggs and water to the mixture and quickly mix together until a dough forms. Again, do not over-mix.
Use a greased pan or slightly greased parchment lined pan to bake your scones.
For round scones, roll the dough to a thickness of 1-1/2 inches (3.8cm) on a lightly floured surface and cut rounds using a cookie cutter. Place 1-1/2” (3.8cm) apart on your prepared baking sheet. Collect the scraps and press back together and cut more rounds. Try to handle the dough as little as possible.
For wedge-shaped scones, place the ball of dough on your prepared oven-safe skillet or round baking pan and flatten into a circle. Score the top of the dough with a pizza wheel, creating 8 equal sized wedges.
Bake at 400°F (204°C) for 16 to 20 minutes, until the tops are golden and the scones are completely cooked through
YUMMY Tip: For a delicious sparkly and crunchy top, brush the tops of the uncooked dough with a lightly beaten egg and sprinkle sugar on top before baking.
Britain’s Cranberry Best
You will need:
1 large lightly beaten egg, 2/3 cup (156ml) cold water, 1/2 cup (114g) frozen butter
Directions: Dump the contents of the package into a large bowl. With the large holes on your grater, grate the frozen butter onto the top of the mixture in the bowl, working quickly. Using your hands, quickly mix the butter into the mixture to create a crumble. Do not over-mix this mix. You want to see lumps of butter. Add your eggs and water to the mixture and quickly mix together until a dough forms.
Again, do not over-mix.
Use a greased pan or slightly greased parchment lined pan to bake your scones.
For round scones, roll the dough to a thickness of 1-1/2 inches (3.8cm) on a lightly floured surface and cut rounds using a cookie cutter. Place 1-1/2” (3.8cm) apart on your prepared baking sheet. Collect the scraps and press back together and cut more rounds. Try to handle the dough as little as possible.
For wedge-shaped scones, place the ball of dough on your prepared oven-safe skillet or round baking pan and flatten into a circle. Score the top of the dough with a pizza wheel, creating 8 equal sized wedges.
Bake at 400°F (204°C) for 16 to 20 minutes, until the tops are golden and the scones are completely cooked through
YUMMY Tip: For a delicious sparkly and crunchy top, brush the tops of the uncooked dough with a lightly beaten egg and sprinkle sugar on top before baking.
