Double Chocolate Cookies
Blueberry Scones
| By : |
Its objective is to promote a nutritious and healthy diet but always in balance.
| Cook Time | 15 Minutes |
| Servings |
8 Portions
|
Ingredients
- 1 ¼ cups (155 g) all-purpose flour
- 4¼ tbsp (60 g) of vegan butter, cubed regular butter works, too
- ¼ cup (50ml) of soy milk or the milk of your choice
- ¼ cup (50 g) light brown sugar
- ⅓ cup (40 g) of frozen blueberries
- 1 tsp lemon juice
- 1 tsp baking powder
- Lemon zest
- Syrup for brush
Ingredients
|
Instructions
- In a bowl add the flour, sugar and baking powder.
- Add the lemon zest and cubed butter.
- Add the lemon juice to the milk, to curdle it.
- Work the flour and butter mixture with your hands until it resembles coarse gravel.
- Add the milk and lemon juice mixture. Mix just until everything is incorporated. Do not knead.
- Add the blueberries and mix quickly so as not to crush them.
- Refrigerate the dough for 5 minutes and then stretch it out with a rolling pin between 2 sheets of parchment paper until it is ½ in (1.5 cm) thick.
- Cut using a 2 in (5 cm) round mold, brush with syrup, and sprinkle with a pinch of sugar.
- On the Instant Vortex control panel, press Air Fry , set temperature to 350˚F (180˚C) and time to 15 Minutes. Press Start.
- Place each of the scones on parchment paper.
- Turn when Turn Food appears on the display.
- When the timer goes off, remove each of the scones. Serve hot or cold.
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!