Blueberry Cream Scone

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You simply haven't lived until you've tried a delicious blueberry cream scone. Find out about blueberry cream scones and how to make them with help from the head chef and principal owner of YaDa Chef in this free video clip.

Part of the Video Series: Scones
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Video Transcript

Hi there, I am Joseph Yacino, YaDa chef in Fort Lauderdale, Florida, and this great space I'm cooking in is kitchen 953. Kitchen 953 is the county's number one professional shared culinary space. So scones. Or scones, however you like to say them, scones is the proper way as c-o and the o-n-e like in gone. I am going to show you how to make a recipe using some blueberries, heavy cream, butter, sugar and flour. Now the only difference on this one of a regular scone is I'm adding some heavy cream and some fresh blueberries. So you add together the flour, the sugar, the baking powder, some egg in a milk. Do that I'm adding a little bit more heavy cream. Cut down your milk or you can just eliminate the milk completely from this and then just add all heavy cream. Mix this up just a bit. Add in your blueberries. And I can see by this I may want just a little bit more cream. So mix them together. Now either using your hands, you can use a rolling pin. Pound it out tightly. You want these to be between three quarters of an inch and an inch thick. That's two to two and a half centimeters. Throw them in to a hot oven. 425 degrees Fahrenheit, 220 Celsius. Separate it. And they're going to bake for ten to 12 minutes. We'll brush then with a little bit more cream, just before they go in to the oven. They'll come out nice and golden brown, that's what the cream does. OK. So my scones have been in the oven for about 12 minutes. Just going to plate these up. And so here you go. Scones with heavy cream and blueberries. I am Joseph Yacino. Thank you so much for watching.

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