Medium Recipe
Make Medium Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Add-ins & Finish
Method
Base
Preheat and prepare
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease a 9-inch round baking pan. Have a pastry cutter or two forks ready.
Combine dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly distributed.
Cut in butter
Add 6 tablespoons cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 4–6 minutes).
Mix wet ingredients
In a separate small bowl or measuring cup, whisk together 1 cup whole milk, 1 large egg, and 1 tsp vanilla extract until combined.
Combine wet and dry
Make a well in the center of the dry ingredients and pour the milk-egg mixture into it. Stir gently with a wooden spoon or spatula until just combined — do not overmix. The dough should be slightly sticky and shaggy.
Add-ins & Finish
Fold in fruit
Gently fold 1 cup fresh blueberries (or other medium fruit) into the dough until evenly distributed. Be careful not to crush the fruit.
Shape
Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into a 7–8 inch round about 1 to 1¼ inches thick. If using a baking sheet, transfer the round to the prepared sheet. If using a round pan, gently place the dough into the pan and press evenly.
Brush and sprinkle
Brush the top of the dough with 1 tablespoon melted butter and sprinkle 1 tablespoon coarse sugar evenly over the top for a shiny, slightly crunchy finish.
Bake
Bake in the preheated 400°F (205°C) oven for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center (avoiding fruit pockets) comes out clean or with a few moist crumbs.
Cool and serve
Remove from the oven and let cool on the baking sheet (or in the pan) for 10 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature, sliced into 6 medium wedges.