Drop Scones with Blueberry Sauce

Smooth and fluffy, thanks to added egg whites foam. Drop scones are served with sweet blueberry sauce.

Cook

Jurgason

Servings

Ready in

40 min.

Difficulty

low

Ingredients


Cream powder - vanilla	0.5 ??	pk kcal	½	pack
all-purpose flour / plain flour	5.75 556	oz kcal	160	grams
baking powder for gingerbread	0.5 ??	pk kcal	½	pack
blueberry compote	10 247	oz kcal	280	grams
chicken egg	2 176	pcs kcal	2	pieces
ground cinnamon	0 ??	kcal	0
jam from berries	5.75 309	oz kcal	160	grams
powdered sugar	0 ??	kcal	0
semi skimmed milk 1,5%	1.1 120	cup kcal	¼	litre
sunflower oil	0 ??	kcal	0
unsalted butter	1 221	oz kcal	30	grams
vanilla sugar	3 217	pk kcal	3	pack

Recipe

1. Preparation of batter

chicken egg 2 pcs • all-purpose flour / plain flour 5.75 oz (160 g) • semi skimmed milk 1,5% 1.1 cup (250 ml) • vanilla sugar 1 pk • baking powder for gingerbread 0.5 pk

In a bowl, beat two egg yolks with vanilla sugar. Then add milk and flour mixed with baking powder. Beat two egg whites into a stiff foam and carefully mix it into the prepared batter.

2. Baking

sunflower oil

Grease hot pan with melted butter or oil. Gradually cook drop scones until golden brown.

3. Preparation of sauce

blueberry compote 10 oz (280 g) • jam from berries 5.75 oz (160 g) • unsalted butter 1 oz (30 g) • vanilla sugar 2 pk • ground cinnamon • Cream powder - vanilla 0.5 pk

Pour blueberry compote with brine in the pot, add butter, vanilla sugar, ground cinnamon, jam and bring to the boil. To thicken the sauce, gradually add cornstarch and stir well. Set aside once the sauce becomes thick.