Ready, set, bake!
Our French toast blueberry scone muffins (or scoffins?!) are the perfect recipe for a little family fun in the kitchen. This is a super easy recipe for those cosy weekends in with the family using our premium All Butter Scones – the ultimate treat for little chefs and big smiles!
Overview
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Prep Time: 20 minutes
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Cooking Time: 25 minutes
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Serves: 6
Ingredients
12 All Butter Scones
6 Fresh Free Range Eggs
240ml Whole Milk
0.5g Vanilla Pod
80g Caster Sugar
200g Blueberries
120g Ricotta Cheese
Maple Syrup
Thick Cream
Method
1. Preheat the oven to 180°C and grease a 12-cavity muffin tin.
2. Cut scones into 1cm cubes and place in a large bowl.
3. In a medium bowl, whisk the milk, eggs, vanilla and sugar together. Pour over the scone cubes, then gently stir to coat all the cubes in the egg mixture. Gently stir in the blueberries.
4. Fill the muffin tins with the soaked scone mixture, packing gently to fill all of the cavity spaces. Top with a teaspoon of ricotta.
5. Bake for 20-25 minutes or until golden brown (Check the middle is baked through!
6. Serve warm topped with maple syrup and a big spoonful of thick cream.
