Cool black blueberry cheese scone🖤💜sweet and sour ice cream filling✌️with recipe
Another cheese-stuffed scone that looks and tastes great
I really love the color scheme of Kurome
Cream cheese mixed with homemade blueberry jam 🫐, sour and sweet and tastes like ice cream
The scone is full of milky fragrance🥛, solid but not dry and choking
Even my friend who doesn’t usually like scones showed off for two.
Making blueberry jam at home is actually more convenient than you think. The amount of jam given in the article took me 5-6 minutes to complete.
📝Amount of 8 pieces:
Low gluten flour: 200g
Fine sugar: 30g
Salt: 1g
Bamboo charcoal powder: 8g
Baking powder: 6g
Butter: 50g
Milk: 55g
Light cream: 65g
🌟Filling: Mix 180g cream cheese + 45g blueberry jam, put into a piping bag and keep refrigerated for later use
🌟Blueberry jam: Mash 70g blueberries + 15g sugar, put it into a pot and simmer over low heat until the overall color changes and the texture is relatively uniform. Add 5g lemon juice and continue to simmer until thick. Use a spatula to stir continuously during this period. The finished product is about 45g
1⃣️Mix all the powders: low-gluten flour + fine sugar + fine salt + matcha powder + baking powder
2⃣️Add butter. There is no need to soften the butter. Use a scraper to cut and mix the butter and powder until it is roughly even and there are no large particles of butter.
3⃣️Mix milk + light cream, mix with a spatula until there is no dry powder, and then use your hands to form a dough
4⃣️ Divide the dough into 8 portions, shape into a small bowl, squeeze into the blueberry cheese filling and wrap it up
5⃣️Preheat the oven to 180 degrees in advance and bake for 18 minutes. After 10 minutes, cover with tin foil to prevent the surface from discoloring (adjust according to the temperament of your own oven)
❤️About eating:
➡️When it is freshly baked, it will taste crispy on the outside and soft on the inside. After cooling, seal it in time, otherwise it will dry out easily.
➡️If you are really afraid of dryness and choking, the soft and moist texture after being sealed for two days will not disappoint you (pay attention to the storage time in high temperatures to prevent deterioration)
➡️It tastes great after freezing. It’s ice cold. I recommend everyone to try it. Don’t freeze it too hard.