Barefoot Contessa Blueberry Scones Recipes

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BLUEBERRY SCONE RECIPE



Blueberry Scone Recipe image

This blueberry scone recipe is slightly sweet, uses frozen wild blueberries and is the only blueberry scone recipe you'll ever need! Enjoy with coffee or tea.

Provided by Emily

Categories     Breakfast     Dessert     Snack

Time 35m

Yield 16

Number Of Ingredients 9

4 cups + 1 tablespoon flour (plus more for rolling out dough)
6 tablespoons sugar (plus more for sprinkling on top of scones)
2 tablespoons baking powder
2 teaspoons salt
3/4 pound unsalted butter, cold (diced)
1 cup heavy cream, cold
4 large eggs lightly beaten
3/4 cup frozen wild blueberries
1 egg beaten with 2 tablespoons milk for eggwash

Steps:

  • Preheat the oven to 400 degrees F.
  • Using paddle attachment on your electric mixer combine flour, sugar, baking powder and salt.
  • Add diced cold butter on low speed until butter and dry ingredients combine to form pea sized pieces.
  • Combine cold cream and egg mixture, add to bowl and mix until a sticky dough forms. Remove bowl from electric mixer.
  • Mix together the frozen berries and 1 tablespoon of flour, and add blueberries to the dough.
  • Stir in blueberries gently to avoid smooshing the blueberries and turning the batter too blue. Combine gently using a large spoon instead of the paddle attachment.
  • Place dough on a floured surface and roll the dough to be about 3/4 inch thick.
  • Cut scones into triangles and place on parchment lined baking sheet, or if you have scone pans, cut dough triangles to fit into the lightly greased scone pans.
  • Mix egg and 2 tablespoons milk in a small bowl to make an eggwash. Brush tops of the scones with egg wash and sprinkle generously with sugar.
  • Bake 20-25 minutes until tops start browning and the inside of the scones are fully baked.
  • Enjoy!

Nutrition Facts : Calories 330 kcal, Carbohydrate 30.5 g, Fat 21.5 g, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, Sugar 5.4 g

BLUEBERRY-LEMON SCONES



Blueberry-Lemon Scones image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 scones

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter
1/2 cup milk
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, washed and dried
Serving suggestion: Honey Butter and Blackberry Jam, recipes follow
One 8-ounce tub whipped unsalted butter, at room temperature
3 tablespoons honey, preferably wildflower or mesquite
2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
  • Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
  • Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
  • Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
  • In a medium bowl, combine the butter and honey and blend thoroughly.
  • To serve, transfer to a butter crock.
  • You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
  • Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  • Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
  • When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLUEBERRY SCONES WITH LEMON GLAZE



Blueberry Scones with Lemon Glaze image

Provided by Tyler Florence

Time 40m

Yield 8 scones

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

INA'S MAPLE SCONES



Ina's Maple Scones image

These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 14

Number Of Ingredients 14

3 1/2 cups all-purpose flour, plus more for dusting
1 cup whole-wheat flour
1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound (4 sticks) cold unsalted butter, cut into small cubes
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners' sugar, (for the glaze)
1/2 cup pure maple syrup, (for the glaze)
1 teaspoon pure vanilla extract, (for the glaze)

Steps:

  • Preheat the oven to 400 degrees.with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.
  • Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.
  • Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.
  • Make the glaze: Combine confectioners' sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.

BLUEBERRY SCONES



Blueberry Scones image

Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 50m

Yield Makes 8

Number Of Ingredients 9

2 cups unbleached all-purpose flour, plus more for dusting
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed and dried
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs

Steps:

  • Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
  • In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
  • Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
  • Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.

BLUEBERRY SCONES



Blueberry Scones image

A good basic scone recipe with blueberries added . . . yummy!!

Provided by LindaPinda

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  • In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
  • Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  • Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g

CRANBERRY ORANGE SCONES (BAREFOOT CONTESSA) INA GARTEN



Cranberry Orange Scones (Barefoot Contessa) Ina Garten image

Moist scones that include a sweet orange glaze to drizzle over the top. Eat some now, and freeze some for later. This is a Barefoot Contessa recipe.

Provided by cookiedog

Categories     Scones

Time 50m

Yield 14-16 scones, 14-16 serving(s)

Number Of Ingredients 16

4 cups all-purpose flour, plus
1/4 cup all-purpose flour
1/4 cup sugar, plus
additional sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg, beaten with
2 tablespoons water or 2 tablespoons milk
1/2 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
4 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
  • Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Nutrition Facts : Calories 440.9, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 443.1, Carbohydrate 40.1, Fiber 1.4, Sugar 9.6, Protein 7

BLUEBERRY SCONES



Blueberry Scones image

I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. -Joan Francis, Spring Lake, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 16 scones.

Number Of Ingredients 8

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Nutrition Facts : Calories 220 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 274mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

BAREFOOT CONTESSA'S STRAWBERRY SCONES



Barefoot Contessa's Strawberry Scones image

The Barefoot Contessa Cookbook, 1999. I have also seen Ina make these scones on her cooking show. On the show, she added some orange zest and also walnuts and her friends went crazy over them. I don't remember how much of the zest or walnuts she added, but you don't have to do that and the recipe will still be delicious!

Provided by Juenessa

Categories     Scones

Time 50m

Yield 14-16 scones

Number Of Ingredients 12

4 cups all-purpose flour
1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional
sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg, beaten with
2 tablespoons water or 2 tablespoons milk, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
  • Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
  • Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
  • Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly.
  • The dough may be a bit sticky.
  • Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
  • You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.
  • Place on a baking sheet lined with parchment paper.
  • Brush the tops with egg wash.
  • Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Nutrition Facts : Calories 402.6, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 525.9, Carbohydrate 30.6, Fiber 1, Sugar 2.1, Protein 6.8

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