BLUEBERRY DROP SCONES
These are pretty easy and moderately healthy. I usually prefer triangles, but these are too sticky for that. Instead of adding flour, I make them drop scones. They aren't terribly sweet, so you may want to increase sugar to 1/2 cup. In trying to make a healthier version, I opt for a bit less. Also, it's fine to use only ap flour.
Provided by The Legal Chef
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Mix all dry ingredients in a large bowl.
- Using a pastry blender or your fingers, add butter and mix until lumps of butter are no larger than pea-sized clumps.
- In a separate bowl, whisk egg, water, vanilla and then add to the flour mixture, being careful to avoid overmixing.
- Gently fold in blueberries, especially if using fresh, as they will bleed considerably.
- Drop about 1/4 cup sized scones on a baking sheet lined with parchment paper.
- Bake for about 10-15 minutes.
Nutrition Facts : Calories 217, Fat 7, SaturatedFat 4, Cholesterol 43.4, Sodium 278.8, Carbohydrate 34, Fiber 2.6, Sugar 10.6, Protein 5.4
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
LEMON BLUEBERRY DROP SCONES
I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than most other scones, so you can indulge with little guilt. -Jacqueline Hendershot, Orange, California
Provided by Taste of Home
Time 30m
Yield 14 scones.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 192mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON DROP BLUEBERRY SCONES
I have no idea where I originally found this blueberry scone recipe, but it's always a huge hit and so easy to make! So many people have asked for the recipe that it's too good not to share.
Provided by Sabrina
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
- Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
- Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
- Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 15 to 18 minutes.
- Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
- Drizzle glaze over warm scones and serve.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 27.7 g, Cholesterol 22.3 mg, Fat 3.9 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 197 mg, Sugar 13.3 g
BLUEBERRY ALMOND DROP SCONES
Blueberry with almond is one of my favorite combos for breakfast bakes. Sneaking some toasted almond flour and citrus zest into these scones really makes their flavor shine. Sometimes I like to make these scones ahead of time, portioning the dough on sheet pans and popping them into the refrigerator until baking them the next morning.
Provided by Dan Langan
Categories dessert
Time 1h10m
Yield 12 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F and line 2 half sheet pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.
- Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss the butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.
- Whisk together the cream, egg and vanilla in a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; some dry spots may remain -- that's OK. The dough will have the consistency of sticky cookie dough.
- Use a scoop or measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mounds ever so slightly.
- For finishing: Whisk the egg with 1 tablespoon water and brush onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.
- Bake until deep golden and slightly springy when touched, 28 to 30 minutes. Rotate the pans back to front and top to bottom halfway during baking. Let cool on the sheet pans until warm then transfer to a serving tray. The scones are best served warm or the day they are baked.
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BLUEBERRY DROP SCONES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Estimated Reading Time 2 mins
- To make the dough by hand, in a large bowl, stir together flour, sugar, baking powder, and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add blueberries and toss to mix.
- To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add blueberries and toss to mix.
- In separate bowl beat together cream, vanilla, and egg. 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.
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