Oven-Baked Blueberry Scones

Oven-baked blueberry scones. Very easy and delicious dessert cooked in a halogen (turbo) oven.

Oven-Baked Blueberry Scones as a Simple and Tasty Dessert

Blueberry scones are a classic dessert that can be enjoyed any time of day. Whether you’re looking for a sweet breakfast treat or a midday snack, these delicious scones are the perfect choice. And the best part? They’re incredibly easy to make in a halogen oven!

With just a few simple ingredients and some basic equipment, you can whip up a batch of perfectly baked blueberry scones in no time at all.  So grab your apron and get ready to bake!

Ingredients and Equipment Needed for Baking Blueberry Scones in a Halogen Oven

To bake delicious blueberry scones in a halogen oven, you will need a few essential ingredients and equipment. Firstly, you will need 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 cup of unsalted butter (chilled and cut into small pieces), 1 large egg, 1/2 cup of heavy cream, and 1 cup of fresh blueberries.

In addition to the ingredients, you will also need some equipment to make your baking process smooth. You will require a mixing bowl, a fork or whisk, a pastry cutter or two knives, a baking sheet, parchment paper, and a halogen oven.

Make sure that your halogen oven is clean and in good working condition before starting the baking process. With these simple ingredients and equipment, you can easily bake the perfect blueberry scones in your halogen oven.

 Step-by-Step Instructions for Making This Perfectly Baked Dessert

To make perfectly baked blueberry scones in a halogen oven, follow these simple step-by-step instructions:

1. Preheat your halogen oven to 375°F (190°C).

2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

3. Cut 1/2 cup of cold unsalted butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

4. In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract.

5. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the dough.

6. Gently fold in 1 cup of fresh blueberries.

7. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.

8. Pat the dough into a circle that is about 1 inch thick.

9. Use a sharp knife or a biscuit cutter to cut the dough into 8 wedges.

10. Place the scones on a baking sheet lined with parchment paper.

11. Brush the tops of the scones with a little bit of heavy cream.

12. Bake the scones in the preheated halogen oven for 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

13. Remove the scones from the oven and let them cool for a few minutes before serving.

By following these simple steps, you can easily bake the perfect blueberry scones in your halogen oven. Enjoy!

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Serving Suggestions and Tips for Customizing Your Blueberry Scones

Once your blueberry scones are baked to perfection, it’s time to serve them up and enjoy! One classic serving suggestion is to pair them with a cup of hot tea or coffee for a cozy afternoon treat. You can also customize your scones by adding a drizzle of icing or glaze on top, or even sprinkling some powdered sugar for an extra touch of sweetness.

For a more savory twist, try serving your scones with a dollop of whipped cream cheese or butter and jam. The possibilities are endless when it comes to customizing your oven-baked blueberry scones, so don’t be afraid to get creative and experiment with different flavors and toppings.

Oven-Baked Blueberry Scones

Ingredients

• 7²⁄³ oz (230 g) self-raising flour
• 1/2 teaspoon baking powder
• 1 oz (30 g) sugar
• 1²⁄³ oz (50 g) butter
• 1/2 cup fresh blueberries
• 5 oz (150 ml) yogurt
• 1 teaspoon vanilla essence
• milk to glaze
• pinch of brown sugar

Method