INGREDIENT
240 g all-purpose flour (tepung terigu protein sedang)
50 g granulated sugar (gula pasir)
2 tsp baking powder
1/2 tsp salt (garam)
115 g cold unsalted butter, cut into small cubes (mentega tawar dingin, potong kotak kecil-kecil)
115 g cold milk (susu cair dingin)
2 tsp vanilla extract
140 g fresh blueberries (blueberry segar)
Glaze
1–2 tbsp milk (susu cair)
1 tbsp granulated sugar (gula pasir)
Lemon Icing (optional)
3 tbsp powder sugar (gula bubuk)
2-3 tsp lemon juice
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SERVING
8 pieces
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INSTRUCTIONS
In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the cold cubed butter and mix until the texture resembles coarse crumbs.
Pour in the cold milk and vanilla extract. Mix gently until just combined. The dough should remain slightly rough and crumbly in some areas.
Fold in the blueberries carefully to avoid crushing them.
Shape the dough into a flat round disc about 2.5 cm thick, then cut into 8 wedges.
Transfer the dough onto a baking tray lined with parchment paper. Cover with plastic wrap and chill in the refrigerator for 15–20 minutes.
Preheat the oven to 200°C (392°F).
Remove the scones from the refrigerator and place them onto another parchment-lined baking tray, leaving space between each scone. Brush the tops with milk and sprinkle with sugar.
Bake for 20–25 minutes, or until golden brown.
Let it cool slightly, then add the lemon icing for a fresh and balanced finishing touch before serving
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Campurkan tepung terigu, gula pasir, baking powder, dan garam dalam satu wadah besar.
Masukkan mentega dingin yang sudah dipotong dadu kecil, lalu aduk hingga teksturnya menyerupai remah roti.
Tambahkan susu dingin dan vanilla extract. Aduk perlahan hingga adonan tercampur rata, namun tetap bertekstur kasar dan sedikit menggumpal di beberapa bagian.
Masukkan blueberries, lalu aduk perlahan agar buah tidak hancur.
Bentuk adonan menjadi bulat pipih dengan ketebalan sekitar 2,5 cm, kemudian potong menjadi 8 bagian.
Pindahkan adonan ke loyang yang sudah dilapisi baking paper. Tutup dengan plastic wrap, lalu simpan di chiller selama 15–20 menit.
Panaskan oven pada suhu 200°C.
Keluarkan scones dari chiller, pindahkan ke loyang baru yang juga sudah dilapisi baking paper, lalu beri jarak antar scones. Oles permukaan dengan susu dan taburi gula pasir di atasnya.
Panggang selama 20–25 menit hingga berwarna golden brown.
Dinginkan sejenak, lalu tambahkan lemon icing untuk sentuhan rasa yang lebih segar dan seimbang sebelum disajikan
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TIPS
Make sure the butter and milk are very cold and used straight from the refrigerator.
Avoid overworking the dough, as the warmth from your hands can melt the butter and affect the flaky texture of the scones.
If using frozen blueberries, do not thaw — use directly from the freezer.
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Pastikan butter dan susu benar-benar dingin dan langsung digunakan dari lemari es.
Jangan terlalu lama menguleni atau memegang adonan karena panas tangan dapat membuat mentega meleleh dan memengaruhi tekstur scones.
Jika menggunakan blueberries beku, jangan dicairkan — gunakan langsung dari freezer.
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original recipe by theloopywhisk
Watch the short recipe video on my social media