I made Blueberry Scones for u lads

[Anonymous No.13789260]

First time making these bad boys. Had a 16oz of fresh blueberries that my old man wanted me to use up.

Figured I’d bake something. Muffins are boring, so I wanted to try something different.

Never had a scone b4 so idk what they’re supposed to taste like but these bad boys are bangin’.

Can post recipe if you homos want.

[Anonymous No.13789267]

>>13789260
looks like shit

[Anonymous No.13789275]

>>13789267

Yah I think I rolled them out too much. What are scones supposed to look like, btw? I’m not British so idk.

But buddy—- they taste fucking GOOOOD.

[Anonymous No.13789289]

thank you
i've been feeling sconely lately and this brightens my day, OP

[Anonymous No.13789303]

>>13789289

Ur welcome also

>dat pun

[Anonymous No.13789350]

>>13789260
>fresh blueberries
It's a pretty firm dough, interesting to me that that none of the fresh blueberries broke up when you combined them into the dough. I'm feeling like maybe these are a bit fluffy like a muffin. Post recipe?

[Anonymous No.13789355]

is anyone gonna talk about how he jizzed on the scones?

[Anonymous No.13789367]

>>13789260
Why did you cum on them?

[Anonymous No.13789390]

>>13789350

2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup granulated sugar
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, frozen
1/2 cup heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup fresh or frozen blueberries


Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

[Anonymous No.13789394]

>>13789355
>>13789367

It’s just vanilla icing but I added too much vanilla by accident ;/

[Anonymous No.13789418]

>>13789303
guessing you're new here but this website isn't meant to act as a chat room
if you came here to share pictures of something you cooked, post it
don't spam reply to everyone because you're lonely
don't need to respond to me, just learn how to use the website

[Anonymous No.13789432]

>>13789418

>I’m not allowed to reply to responses in my own thread

Tbh I don’t think u know how this place works desu

[Anonymous No.13789596]

>>13789390
Saved. Gonna try em this week. Thanks OP