Blueberry Buttermilk Scones Recipes
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 BUTTERMILK SCONES
Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.
Provided by CHINER
Categories Bread Quick Bread Recipes Scone Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 23.5 g, Cholesterol 20.9 mg, Fat 8.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 306.3 mg, Sugar 6.8 g
BLUEBERRY AND LEMON BUTTERMILK SCONES
Super delicious, flakey, and light. Absolutely perfect and fresh flavor. They are easy to freeze --just flash freeze them on a baking sheet for 20 minutes, then put them all together in the freezer. Then reheat so you can eat freshly baked scones whenever you like!
Provided by elisechristiane
Categories Breakfast
Time 1h
Yield 12 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 C (400 F) and line two trays with baking paper.
- Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
- Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
- Add the buttermilk and lemon zest, and mix on a low speed until the dough begins to come together.
- At this point, turn the dough out onto a floured surface and add the blueberries.
- Mix the dough together with your hands, being careful not to knead it or crush the blueberries, until it comes together. You may need to add a little more buttermilk.
- Pat the dough into a rectangle about 1.5 inches thick.
- Using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
- Place on the prepared baking trays, brush with melted butter and sprinkle with raw sugar.
- Bake for 20 - 30 minutes, until golden.
- Eat while warm!
Nutrition Facts : Calories 196.9, Fat 18.5, SaturatedFat 11.7, Cholesterol 49.6, Sodium 142.2, Carbohydrate 7.9, Fiber 0.4, Sugar 7.2, Protein 1.3
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- Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the blueberries.
- Whisk the vanilla and buttermilk together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
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