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Blueberry and raspberry scones
40 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 345
  • Fat about 13g
  • Carbohydrates about 51g
  • Protein about 6g
This is needed
This is needed for 8 pieces
Crumb mixture
  • 270 g white flour
  • 50 g sugar
  • 1 tsp baking powder
  • 0.5 tsp sodium bicarbonate
  • 0.5 tsp salt
  • 90 g butter, cut into pieces, cold
  • 1 organic lime, grated zest, juice set aside
  • 0.5 dl full cream
  • 0.5 dl buttermilk
  • 1 egg
  • 0.5 vanilla pod, cut lenghtwise, seeds scratched out
  • 100 g blueberries
  • 80 g raspberries
To shape the scones
  • 2 tbsp cane sugar
  • 2 tbsp milk
  • 120 g icing sugar
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And that's how it's done
And that's how it's done
Crumb mixture
Mix the flour, sugar, baking powder, baking soda and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, cover and chill.
Whisk the cream, buttermilk and egg, mix in the lime zest and vanilla seeds. Pour the liquid and berries into the chilled crumb mixture, mix quickly to form a soft dough; do not knead. Shape the dough into a ball.
To shape the scones
On a lightly floured surface, flatten the dough to approx. 1.5 cm thick (approx. 20 cm in diameter), cut into 8 pieces, place the scones on a baking tray lined with baking paper, brush with milk, sprinkle with sugar.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C, remove from the oven and leave to cool on a rack.
Mix the icing sugar with the reserved lime juice to create a thick icing, drizzle on top of the scones.

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