Dried blueberry multigrain scone (yeast version)

Overview

Scone is a Western snack between bread and cake. It is the protagonist of British afternoon tea and a frequent guest on the breakfast table. Scones can be made either sweet or salty. The most traditional scones are usually triangular in shape and use oats as the main raw material. My preference is the scones mixed with grains and dried fruits; dried blueberries dried by myself without any added sugar. The pure dried fruit retains the aroma and original taste of blueberries, plus a handful of homemade candied orange zest~~~, which is soft and fragrant...

Tags

• baking
• children
• breakfast
• thanksgiving
• whole grains
• active dry yeast
• buckwheat flour
• butter
• cake flour
• candied orange zest
• dried blueberries
• egg
• wheat germ
• whole wheat flour
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 raw materials.

   

2. 2 Mix all the powder ingredients, cut the frozen butter into small pieces and put it into the flour mixture, and roll it into a coarse cornmeal shape with your fingers

   

3. 3 Crack in the eggs and mix slightly

   

4. 4 Slowly pour in the milk and mix briefly

   

5. 5 Add dried blueberries and candied orange zest

   

6. 6 Roughly form a ball into a dough, place it in a mixing bowl, cover with plastic wrap, pre-rise at room temperature for 40 minutes, then refrigerate overnight (no more than three days)

   

7. 7 Cover.

   

8. 8 Take it out of the refrigerator and rewarm it 1 hour in advance. Roll out the dough on a floured mat into a thick sheet about 2cm thick

   

9. 9 Use a round cutting die (or knife) to cut into circles (or other shapes you like)

   

10. 10 After all the scones are completed, place them evenly on a baking sheet lined with baking paper. If you like soft-edged scones, you can leave a smaller distance between the scones. If you like hard-edged scones, leave a larger distance. Cover with plastic wrap and continue to ferment in a warm place until the volume doubles

    

11. 11 Preheat the oven to 200°C 20 minutes in advance, remove the plastic wrap, and brush the surface of the cake with milk

    

12. 12 Immediately put it into the middle and lower layers of the oven and bake for 20 to 25 minutes at upper and lower heat. When a bamboo skewer is inserted and there is no paste, it can be taken out. Cool on the baking rack

    

13. 13 After it is completely cooled, it can be stored in a fresh-keeping bag. If it cannot be eaten, it can be sealed and stored in the freezer. It can be stored for up to one month. Take it out of the microwave and bake it at 150°C for 5 to 7 minutes before eating