Freshly Mill Flour Blueberry Scones
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- Опубликовано: 21 апр 2024
- Freshly Mill Flour Blueberry Scones
3 cups freshly milled soft white wheat
1/3 cup honey granules or sweetener
2 tsp baking powder
1/2 tsp real salt
1 stick or 4 oz of butter
3/4 heavy whipping cream
1 egg
1 cup blueberry
Zest of 1 lemon
Mix dry ingredients together. Cube butter and gently work into dry ingredients until a sandy consistency is formed. Add the zest of one lemon to the dry ingredients. Wisk egg and heavy whipping cream together then add to the dry ingredients. Use a spatula to gently incorporate ingredients, do not over work, simply mix until the liquid is absorbed. Turn out on table and add 1 cup of blueberries. Gently fold in the blueberries. Flatten out to about 5/8 - 3/4 inch and cut to desired shape. Place on baking sheet making sure none are touching then place into the fridge. Pre heat oven to 400 degrees. Bake 20 - 25 minutes, depending on size, look for a golden brown.
#homebaking #freshlybaked #freshlymilledflour #realfood #scones #cleanliving
I just wanted to let you know I so enjoy your videos! I love your “real” style. I’ve binge watched every video! I know the lighting is probably squirrelly, but I enjoyed the shades open with an occasional chicken walking by. 😊 You’ve given me so much confidence I’m trying pasta tomorrow! Praying for you too!
I found a bag of blueberries in my freeze today. Yep, off to the kitchen. thanks for the recipe. 😊😊
Those look yummy.
Thank you. Im a newbie to FMF and its very helpful for me to learn by watching.
Definitely going to make these!!
Thanks again for another great recipe! 😊
You are so pleasant to watch, it is like watching a feel-good movie!
Thank you so much!! 😁
Very nice scones. I am from Virginia
Those do look nice! I watch from Canada but come from England originally, those scones are very English! We would slice them open and serve with jam and whipped or clotted cream! In one part of England you put cream on the bottom and jam on top, in another part you put jam on the bottom and cream on top, the disagreement can actually get quite heated 😮😂!
God bless
I use a large grater to incorporate the butter into equal sizes.
Do these have a scone-like texture? I ask because I made scones using FMF from another FMF RUclipsr and they turned out more like cake. Still delicious! Just not the texture I was hoping for 😊
These have a Very scone like texture! I know what you are talking about, it took me awhile to find a recipe that wasn't just a dry cake when I was looking
Thank you for the recipe. Quick question. I accidentally ordered 25lbs of kamut flour instead of berries and need to start using it. Could I use all kamut flour for this recipe? Would I need to adjust the liquid at all? Also, What’s are your thoughts on sunflower lecithin? I’ve not used it, but I am new to FMF. I thought I’d ask since it seems to be a controversial topic. Thanks.
I only use powered sunflower lecithin. I try not to use soy. I know lots of people have lots of opinions about it. I add lecithin to any dough recipe that uses yeast or sourdough starter, anything that needs to rise. I think it makes a great difference! You can substitute kamut in any recipe! Maybe half and half whatever flour the recipe calls for at first. Whenever using a new flour I do everything normally, but add in the liquid slowly, mix a bit, add in more liquid until the dough or batter looks like the right consistency. It can be great fun to experiment! Kamut makes wonderful pasta, I have a video on making pasta with kamut.
@realfoodgoodfood thank you. Yes I bought the powdered form as well. I'll definitely be giving the pasta a try too! Thank you!!
Love your videos!
Do you have text or email I can reach out to you on?
Thank you so much! I don't know a way to share it without my info being out there for everyone. I'm sorry, is there something I can help you with or answer for you? 🙂