Blueberry Butter
2 oz. butter, softened
1 teaspoon confectioners sugar
1/4 cup blueberries or raspberries
Allow the butter to soften. In a small bowl using an electric mixer beat the butter, slowly adding 1 teaspoon sugar until fluffy. Stir in the blueberries and crush them with a fork into the butter. Beat again until blueberries are mixed in well. Store in covered dish in refrigerator. Remove 20 minutes before serving.
Scones
1 egg
500 g flour
12 g baking powder
10 g salt
100 g sugar
170 g butter
260 g milk
1. Sieve the flour and baking powder into a bowl
2. Add salt, sugar and the softened butter. Stir to combine
3. Add the milk and stir until smooth
4. Roll out the dough (app 2 cm thick) on a floured bench. Cut out round shapes
5. Brush the whipped egg on top
6. Bake 220 degrees 15 minutes until golden
(via notes.camillestyles, cooks.com, recept.nu)
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