Blueberry Cream Cheese Scones With Yogurt Glaze Recipes

BLUEBERRY JAM GLAZE

Blueberry Jam Glaze image

Provided by Food Network

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1/4 cup blueberry jam
1 teaspoon honey
1 teaspoon chopped fresh thyme
Zest of 1 lemon

Steps:

Melt the butter in a small saucepan. Whisk in the jam, honey, thyme and lemon zest to combine. Serve on your favorite breakfast pastries.

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

Ingredients

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

LEMON-BLUEBERRY SCONES WITH BLUEBERRY GLAZE

Lemon-Blueberry Scones with Blueberry Glaze image

Definitely not your traditional scone! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger--and a nice lemon-blueberry flavor that gets amped up by the addition of a blueberry glaze.

Provided by Kim

Categories Bread Quick Bread Recipes Scone Recipes

Time 1h30m

Yield 8

Number Of Ingredients 20

Ingredients

1 ¼ cups whole wheat flour
1 cup all-purpose flour
¼ cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon lemon zest
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
½ cup unsalted butter, frozen
½ cup whole-milk Greek yogurt
3 tablespoons heavy cream
1 egg
2 teaspoons vanilla extract
1 cup frozen blueberries, unthawed
1 egg
1 teaspoon water
¼ cup frozen blueberries, thawed
⅔ cup confectioners' sugar
1 tablespoon lemon juice

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 46.1 g, Cholesterol 87.5 mg, Fat 16.7 g, Fiber 3.3 g, Protein 6.9 g, SaturatedFat 9.7 g, Sodium 407.4 mg, Sugar 19 g

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