Yogurt Blueberry Scone

Name: Yogurt Blueberry Scone
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 160 g low-gluten flour; 50 g Butter; 30 g white sugar; 25 g Egg liquid; 60 g Yogurt; 80 g Blueberry; 1 g table salt; 5 g Baking powder

Yogurt Blueberry Scone: low-gluten flour, butter and white sugar in a few quick steps, baked until golden and fragrant.

30 minNewMedium Baking Roast Buttery

Instructions

1
Prepare all the materials.
2
Put all the powdered ingredients together and mix them evenly.
3
Add the small pieces of butter.
4
Rub with your hands into coarse grains.
5
Add yogurt.
6
Add the beaten eggs.
7
Stir evenly until there is no dry powder.
8
Add the blueberries.
9
Gently fold the blueberries in with a spatula.
10
The dough is relatively sticky, so you can use gloves and a scraper to shape it into a long strip, wrap it in parchment paper, and freeze it in the refrigerator for 20 minutes before cutting into pieces.
11
Cut into small triangular shapes and place them on a baking tray.
12
Brush the surface with beaten egg.
13
Preheat the oven to 200 degrees in advance and place the baking tray inside.
14
Set the oven temperature to 200° and bake for 20 minutes.
15
Fresh out of the oven, it really smells super good.
16
Hurry up and have a piece.