BLUEBERRY GINGER LEMON SCONES
Provided by Martha
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric mixer, mix 2 cups flour, granulated sugar, baking powder, salt and lemon zest. With the mixer on low, drop in the cold pieces of butter and mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together ½ cup heavy cream and the eggs. Pour into the mixing bowl with the flour mixture, along with the chopped crystallized ginger, and mix just until blended but still lumpy.
- Toss the blueberries with the remaining 2 tablespoons flour. Then using a spatula or wooden spoon, fold the blueberries into the dough to combine and evenly mix throughout.
- Gather the dough with your hands, shaping it into a ball. Then place the dough onto the center of the prepared baking sheet. Using a rolling pin dusted with flour, gently flatten the dough into a circle about ¾" thick.
- With a long knife, cut the circle of dough into 8 even wedges.Then, using a spatula and starting from the outer edge of the circle, gently loosen each wedge and pull slightly away from the center. (Once you are done with this step, you will still have a circle of 8 wedges, but there will be a little bit of space between each wedge.
- Brush the tops of each wedge with the remaining 1 tablespoon of heavy cream (just enough to moisten the tops) then sprinkle with the sparkling sugar.
- Bake for 25-30 minutes or until tops are golden and the inside of the scones are fully baked. Remove from the oven and cool for 15 minutes. Then using a knife, cut through to loosen each scone wedge.
- When the scones are cooled, prepare the glaze. In a small bowl, whisk together confectioner's sugar and lemon juice. Drizzle over the cooled scones. Allow the glaze to set before serving.
HEALTHY BLUEBERRY GINGER SCONES
These healthy scones combine the classic flavors of blueberry and lemon with a little extra spice from crystallized ginger.
Provided by Liz DellaCroce
Categories Baked Goods
Time 15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest.
- With two knives or a pastry cutter, cut in the butter until it resembles coarse crumbs. Do not over process!
- Stir in the ginger and blueberries.
- Add the lemon extract and tablespoon by tablespoon, mix in the lemon juice. Just add enough so that the dough holds together. If you add too much lemon juice, the scones will come out muffin-like. Some days I need 3 tablespoons and sometimes I need up to 6.
- On a piece of parchment paper or Silpat, form a circle of dough, about 3/4" thick.
- Cut out 8 triangular scones.
- Place the scones a few inches apart on the parchment paper or Silpat and sprinkle the sugar over the top, if using.
- Place the scones about 2" apart.
- Bake until the scones are slightly brown, about 12 - 15 minutes.
- Remove the scones from the oven and let cool for 5 minutes on the pan.
- Serve immediately.
Nutrition Facts : Calories 236 kcal, Carbohydrate 37 g, Protein 3.7 g, Fat 8.7 g, SaturatedFat 5.2 g, Cholesterol 22 mg, Sodium 200 mg, Fiber 3.8 g, Sugar 17.1 g, UnsaturatedFat 3.5 g, ServingSize 1 serving
BLUEBERRY SCONES
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
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
BLACKBERRY AND GINGER CREAM SCONES
Wonderful flavor of fresh blackberries and ginger. This makes 6 large or 8 smaller scones.
Provided by Karen Shaw Whipple
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don't get too mashed.
- Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
- Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 46 g, Cholesterol 79.8 mg, Fat 24.8 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 15.3 g, Sodium 380.7 mg, Sugar 11.4 g
BLUEBERRY-BUTTERMILK SCONES
The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.
- Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
- Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.
BLUEBERRY SCONES
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
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.
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