LIKE STARBUCKS BLUEBERRY / RASPBERRY SCONES
This is a vegan cersion of this Starbuck's scone. This recipe origially comes from www.recipehints.com.
Provided by Rachel-Snachel
Categories Scones
Time 40m
Yield 6-7 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Grease cookie sheet lightly with butter or oil.
- In large bowl, combine flour, oats, baking soda, baking powder and dash of salt. Add in vegan sugar, butter (softened), lemon juice, and soymilk and mix until just combined.
- Stir in blueberries and/or raspberries LAST and gently mix. Do not over mix!
- (Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.)
- Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.
Nutrition Facts : Calories 311.7, Fat 1.4, SaturatedFat 0.2, Sodium 264.1, Carbohydrate 70.1, Fiber 3, Sugar 33.6, Protein 5.9
BLUEBERRY AND RASPBERRY SCONES
I found this in the Home and Family 1996 magazine and decided to save it here. Sounds good. Time includes 1 hour to chill.
Provided by lazyme
Categories Scones
Time 1h15m
Yield 12 scones
Number Of Ingredients 8
Steps:
- Place flour and butter in food processor and combine.
- Add baking soda, baking powder, sugar and lemon juice.
- Mix in cream and pulse to combine.
- Do not over mix.
- Wrap in plastic wrap and chill.
- Preheat oven to 375 degrees.
- Roll out dough to 1 inch thickness and cut scones.
- Place on buttered baking sheet and brush with egg wash.
- Bake 13 - 15 minutes.
Nutrition Facts : Calories 203.2, Fat 11.6, SaturatedFat 7.2, Cholesterol 33.9, Sodium 115.3, Carbohydrate 22.3, Fiber 0.9, Sugar 3.4, Protein 2.8
RUTH THURSTON'S WILD BLUEBERRY SCONES
Steps:
- Preheat oven to 400 degrees F.
- Mix sugar and rind and set aside.
- In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
- In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
- Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.
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
BLUEBERRY SCONES
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
Time 35m
Yield 16 scones.
Number Of Ingredients 8
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.
BLUEBERRY-LIME SCONES
These blueberry-lime scones are very easy to make. Eat them fresh out of the oven and they will be better than any you've had at a coffee shop!
Provided by Marcia
Categories Scones
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, 1/3 cup sugar, baking powder, salt, and baking soda together in a large bowl. Grate butter into flour mixture; toss and mix until mixture looks like coarse meal.
- Whisk sour cream, egg, and lime zest together in a small bowl; add to flour mixture along with blueberries. Mix with a fork to form a dough. Turn dough out onto the prepared baking sheet. Pat into a 7-inch round. Cut into 8 wedge-shaped pieces and separate scones. Sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until light golden brown, about 18 minutes. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 44 g, Cholesterol 60.1 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.4 g, Sodium 264.8 mg, Sugar 10.1 g
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