蓝莓司康饼

材料
自发粉3½杯，过筛
柠檬汁1杯
浓奶油1杯
新鲜蓝莓125克

蘸酱
浓奶油300毫升
糖粉1杯
蓝莓或草莓酱适量

做法
1 风扇模式下预热烤箱至180°C。在烤盘上铺上烘焙纸待用。
2 把筛好的自发粉、柠檬汁和浓奶油倒进一个大型搅拌碗中，拌匀至完全混合均匀，小心避免过度搅拌。
3 把混合物倒在撒上少许面粉的案板上，揉搓几次但不要过度，然后轻轻拌入蓝莓，翻拌均匀。把面团揉成圆形，均匀压平成厚2.5厘米左右。
4 用小型玻璃杯切出圆圈，不要转动玻璃杯，确保边缘整齐。切好后把剩余面团再次揉成圆形，重复该过程。
5 把司康饼均匀铺在烤盘上，间隔相近以帮助向上膨胀。
6 放进烤箱烤15分钟，取出放凉。
7 在KitchenAid立式搅拌机上装好搅拌网，倒进浓奶油，搅打至打发一半，加入糖粉继续搅打至软性发泡。
8 用温热的蓝莓司康饼搭配打发的鲜奶油和蓝莓或草莓酱享用。

Easy Blueberry Scones

Ingredients
3½ cups self-raising flour, sifted
1 cup lemonade
1 cup thickened cream
125g fresh blueberries

Condiments
300ml thickened cream
2 tbsp icing sugar
blueberry or strawberry jam

Method
1 Preheat oven to 180°C, fan forced. Line a baking tray with greaseproof paper and set aside.
2 Add sifted self raising flour, follow by adding the lemonade and thickened cream to a large mixing bowl. Stir until it is just combined, be mindful not to over mix.
3 Turn out mixture onto a lightly floured surface and knead a few times, don’t over knead. Add blueberries and lightly fold to combine. Bring it into a round shape, pat the top down so its flat and 2.5cm high.
4 Using a small glass, cut out circles with out twisting for a clean edge. Reform dough and repeat the process.
5 Gently place blueberry scones onto the baking tray, arranging them close together to help them rise.
6 Bake in oven for 15mins, remove from oven and allow to cool.
7 Attach the whipping attachment to the KitchenAid food processor, pour in thickened cream and whip until it is half whipped. Sprinkle over icing sugar and whip until soft peaks form.
8 Serve warm blueberry scones with fresh whipped cream and blueberry or strawberry jam.

食谱提供
KitchenAid

很多人容易忽略三餐中的早餐，或是因为早起的食欲不高，又或是限于烹饪时间和食物本身的营养配搭，早餐最终总会是简单无味、随时被舍弃的那一餐。
其实，早餐才是真正重要的一餐，美味有营养的一餐会让人一整天都精力充沛。本期就来分享KitchenAid的早餐食谱，走简单家常的乡村风，没有多么精致奢华，但其饱足感和营养都能为美味程度加分！
欲知更多精彩内容，可翻阅《优1周》。         
TEXT 若昕 PHOTOS KitchenAid