Blueberry Banana Scones Recipes

BANANA BLUEBERRY SCONES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat
• Sift together the flour, sugar, baking powder, baking soda, and salt together.
• Cut the butter into the flour mixture until it resembles coarse crumbs.
• Add the sour cream and mashed bananas to the flour mixture, mix until combined.
• Gently fold in the blueberries.
• On a lightly floured surface form the dough into a 7-inch circle. With a pizza cutter cut the circle into 8 wedges.
• Bake in the preheated oven for 20 to 25 minutes or until the edges of the scones are lightly browned. Remove from the oven and cool on a cooling rack.

BLUEBERRY BANANA SCONES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, whisk together flours, sugar, baking powder and soda, ginger and salt. Add cold butter and cut in with a pastry blender until mixture resembles wet sand.
• Mix together the mashed banana and sour cream in a separate bowl. Add to the butter and flour mixture and stir gently with a wooden spoon.
• Turn dough out onto a lightly floured surface and sprinkle the top with the frozen blueberries and a light sprinkle of flour. Gently knead the dough until it comes together and blueberries are mixed in. Dough will be crumbly. Use a bit more flour if too sticky.
• Use a light hand and press into a 7-inch disk. Gently cut into 8 wedges with a pizza cutter.
• Place cut scones evenly on a baking sheet lined with parchment paper or a silicone baking mat.
• Bake for 20-25 minutes, rotating pan once during baking time, until scones are lightly golden.

BLUEBERRY BANANA SCONES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In the bowl of a food processor, pulse together flour, sugar, baking powder, and salt. Add butter and pulse until mixture looks like course grains. Some pea-sized pieces of butter are fine. Transfer mixture to a large bowl.
• 3. Add blueberries and carefully combine. Mix banana with cream and add to flour mixture. Carefully mix to not break the blueberries. Work the dough just enough for it to hold together. Transfer dough to a floured surface. Form the dough into an 8 inch circle and cut into 8 wedges (like cutting a pie).
• 4. Line a baking sheet with parchment paper and place scones on sheet, spacing 2 inches apart. Brush scones with egg wash and sprinkle with coarse sugar.
• 5. Bake for 25 to 30 minutes or until golden brown. Serve immediately.

BLUEBERRY, BANANA, AND WALNUT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
• Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
• Bake in the preheated oven until lightly browned, 18 to 20 minutes.
• While scones are baking, whisk confectioner's sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.

BLUEBERRY OATMEAL SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
• Bake in preheated oven until lightly browned, 20 to 25 minutes.

FROZEN BLUEBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place flour, 1/2 cup sugar, baking powder, baking soda, and salt into a food processor. Pulse to combine. Add frozen butter and process until a fine crumb results and no hunks of butter are left.
• Transfer into the bowl of an electric stand mixer or a bowl for hand mixing. Add sour cream and egg. Set mixer on medium speed and blend until crumbs clump up and start to pull away from the sides of the bowl. Add blueberries and mix to combine.
• Take 1/2 of the dough and place on a floured surface. Shape with your hands, pushing blueberries in if they fall out, into a 1/2-inch thick disc, about 8 inches in diameter. Cut into 8 triangles and transfer to a baking sheet. Repeat with remaining dough. Sprinkle a pinch of sugar on each scone.
• Bake in the preheated oven until the tops start to turn golden, 17 to 22 minutes.

BLUEBERRY SCONES

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!!

BLUEBERRY BUTTERMILK SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
• Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
• Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

BANANA SCONES

Steps:

• Preheat oven to 400°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
• Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
• Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
• Bake at 400F for 17-20 minutes, until light gold.
• Cool on wire rack or eat warm. These scones are best the day they are made.

BLUEBERRY SCONES

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
• In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
• Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.