How to make blueberry yogurt scones (15 pieces)

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  1.Weigh the ingredients, mix low-gluten flour, powdered sugar, salt and baking powder, sift into a large bowl;

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  2.After the butter softens at room temperature, add it to the flour bowl;

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  3.Knead it into a uniform powder with your hands;

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  4.Add dried blueberries and stir evenly;

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  5.Pour plain yogurt into a small bowl;

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  6.Add a beaten egg; (reserve a little egg liquid to brush the surface)

• 7.Use a whisk to beat evenly;
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  8.Pour the custard into the flour bowl;

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  9.Use a rubber spatula to stir evenly;

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  10.Wrap the dough in plastic wrap and press it into a pancake shape, then refrigerate it in the refrigerator for 30 minutes to relax the dough;

• 11. Take out the refrigerated dough and use a round lace biscuit mold to cut out the dough;
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  12.Line a baking sheet with absorbent paper, and place the cut biscuits neatly on the baking sheet;

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  13. Brush a layer of egg liquid evenly on the surface of the cake;

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  14.Preheat the oven, set the upper and lower heat to 160 degrees, place the middle layer and bake for 30 minutes, until Turn off the heat when the surface turns brown;

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  15. Take it out and let it cool It’s time to enjoy your delicious scones!