BLUEBERRY SCONES
Blåbärsscones
24 scones
3.2 cup flour
1 tablespoon baking powder
1 teaspoon salt
0.4 cup sugar
2 eggs
1 cup soured milk
0.4 cup rapeseed oil
8.8 oz blueberries,
fresh or frozen
Preheat oven to 437F.
Mix the dry ingredients in a bowl. Beat eggs and soured milk separately, then pour the egg mixture and oil over the flour mixture and stir. Last add the blueberries. Stir gently, so that the berries stay whole.
Dab out the batter in greased muffin pans and bake in the middle of the oven for 12 to 15 minutes.
Enjoy!
Bella
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