These scones are typical of Anglo-American cuisine. They are perfect for breakfast. The buns are baked in deep muffin tins and served with a berry platter.
It is necessary
- For 8 pieces:
- - 1 tsp butter;
- - 125 g of ordinary flour;
- - a pinch of salt;
- - 1 tsp Sahara;
- - 2 eggs;
- - 250 ml of low-fat milk;
- - 75 g blueberries;
- - 1 tbsp. sugar glaze.
- For assorted berries:
- - 150 g raspberries;
- - 100 g blueberries;
- - 200 g of strawberries;
- - 1 tbsp. sugar glaze.
Instructions
Step 1
Preheat oven to 220 degrees. Using a paper towel, grease 8 muffin tins with a diameter of 6 cm at the top and 2.5 cm deep.
Step 2
To make buns, sift flour, salt and sugar into a bowl and make a depression in the center. Pour in eggs, add milk and beat with a fork.
Step 3
Using a whisk, gradually blend the flour and liquid until a smooth, cream-like dough is obtained. Pour into a container from which it will be convenient to pour it into molds (I use a measuring cup).
Step 4
Pour the dough into the prepared molds, filling them into two rub volumes. Put some blueberries in each (if using frozen, do not defrost), distributing the berries evenly.
Step 5
Place in the oven on a medium level for 25-30 minutes. The finished baked goods will have a golden brown color and will rise and become crispy around the edges.
Step 6
While the buns are baking, prepare the berry platter. Rub two-thirds of the raspberries through a fine sieve to get rid of the seeds. Add fresh whole raspberries, thickly cut strawberries and blueberries to the resulting puree. Sprinkle the berries with powdered sugar through a sieve and stir.
Step 7
Cut the finished buns into 2 parts and lightly sprinkle with powdered sugar. Serve immediately with fruit platter.
