By Indira Ramnarine – Pastry Chef


This yields 24 2×2” pieces

  • 305 g ap flour
  • 145 g pastry flour
  • 110 g sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 lb cold butter
  • ½ cup cold cream
  • ¼ cup cold milk
  • 166.66 g Blueberry
  • ½ tsp vanilla/zest

Mix flours baking powder sugar then add salt to combine evenly.
Cut cold butter and meal it into the flour mixture.
Use your fingertips to press butter into the flour until it forms a pea like crumble. You can use a paddle and mixer but on low and slow setting. Speed will cause friction, and friction will cause heat… which we don’t want.
Add cold milk and cream and stir until ingredients are combined.
Add fillings such as blueberries, nuts, chocolate, etc. to enhance the flavour of your scones.
Press into a brick, either on an open table or in a 8×12 pan. Don’t press too hard – it will settle itself while resting.
Set for a minimum 2 hours in fridge or maximum overnight.
Portion into 2×2″pcs. One recipe makes 24 pcs.
Use a cutter (like a ring mold) or cut into squares or triangles with a knife.
Brush an egg-wash and turbinado sugar on top.
Orrrrrr brush a little cream and heavy sprinkle granulated sugar before baking.
Bake 325ºF convection oven, for 18-23 minutes (till edges are brown).

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