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Irish Blueberry Scones
If you went to a friend’s or family in Ireland you’d be greeted with a hot cup of coffee and freshly baked traditional Irish Blueberry Scones. I adore these scones, which have a golden crust and a light dusting of sugar and are baked with dried juicy or fat juicy blueberries. As you sip a nice cup of Irish tea, they crumble between your fingers. This is a delectable St. Patrick’s Day treat.
Scones are pretty challenging to perfect, particularly for an Irish baker attempting to recreate her mother’s pastries in America. Although this is not a hard and fast rule, you can substitute cake flour for bread flour or all-purpose flour. If you can’t find cake flour, try a flour made from soft winter wheat from states like Tennessee. White Lily flour performs admirably.
We rounded up this recipe for you if you want to make another scones recipe Try These Peach Scones!
Best Baking Tips For Irish Blueberry Scones
- To ensure lighter scones, always sift the flour and baking powder together.
- A light touch incorporates air and imparts softness to the scone dough. Lift the flour high as you squeeze in the butter, creating air and lightness with a soft touch.
- Remember that too much kneading and blending will result in dry, hard scones.
- When molding your dough, don’t use too much flour.
- Instead of pounding the dough with a rolling pin, gently press the dough form a shape with your palms.
- Flour the cutter’s edges before cutting out the scones. Instead of twisting the cutter, push it through the dough solidly, raise, and release.
- Work as fast as you can at the moment the wet ingredients touch the dry.
I bet you may like these scones as much as I do. They are delicious as you expect.
Try Our Irish Blueberry Scones:
Irish Blueberry Scones
- 1-2 cups all-purpose flour
- 3 tbsp sugar
- 1 tbsp baking powder
- salt pinch
- 10 tsp unsalted butter
- 4 oz blueberries dried
- 5-6 tbsp milk
- 2 small egg
- Preheat the oven to 375°F.
- In a mixing bowl, combine the baking powder, flour, salt, and sugar.
- Using fingers, spread them in the butter then add the blueberries, mix well.
- Stir together one egg and milk. Drizzle the milk mixture into the dry ingredients.
- Mold the dough a few times then flatten it with your hands.
- Cut the dough into 8-9 wedges and place them on a baking sheet.
- Preheat the scones for 16-20 minutes till slightly brown.
- Serve immediately with butter.
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