Saffron Blueberry Scones with Whipped Cream
Ingredients
- 400 g all-purpose flour (3 1/5 cups)
- 12 g baking powder (2 1/2 tsp)
- 6 g salt (1 tsp)
- 50 g unsalted butter, softened (3 1/2 tbsp)
- 50 g granulated sugar (1/4 cup)
- 60 ml heavy cream (1/4 cup)
- 60 g blueberry jam (1/4 cup)
- 0.5 g saffron threads (1/4 tsp)
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the heavy cream and softened butter until smooth.
4. Pour the cream mixture into the dry ingredients and fold gently until a rough dough forms.
5. Divide the dough into 4 equal parts and shape each into a triangle.
6. Place the triangles on a parchment-lined baking sheet.
7. Bake for 12 to 15 minutes, or until golden brown.
8. Let the scones cool slightly before serving. Handle hot scones with care to avoid burns.
9. In a clean bowl, whip the heavy cream until stiff peaks form.
10. Fold in the blueberry jam until fully incorporated.
11. Serve the whipped blueberry cream alongside the warm scones.
Tools
- mixing bowls
- measuring cups
- whisk
- rubber spatula
- baking sheet
- parchment paper
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