BLUEBERRY SCONES
Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
- In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
- Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
- Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.
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.
ERIN'S BLUEBERRY SCONES
My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.
Provided by tldesjar
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
- Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
- Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
- Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g
BLUEBERRY ENGLISH SCONES
Quick and easy, these are still delicious. I love these warm from the oven with butter and lemon curd!
Provided by CaliforniaJan
Categories Scones
Time 22m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Grease a baking tray or line the baking tray with parchment paper.
- Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the blueberries.
- Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.
- Bake for approximately 8-12 minutes.
Nutrition Facts : Calories 144.5, Fat 4.8, SaturatedFat 2.9, Cholesterol 13, Sodium 262.7, Carbohydrate 22.6, Fiber 0.8, Sugar 5.1, Protein 2.9
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
PERFECT BLUEBERRY SCONES
Without a doubt, fresh blueberry scones are one of our favourite weekend indulgences. Finding the perfect recipe took a bit of trial and error. The recipe below is the result of a lot of tweeking. These have the right texture, they are light as air, and just a perfect example of a scone. Please understand, scones are NOT muffins. They are not meant to be as sweet as a muffin, nor the same texture. If that is what you are looking for, go for a muffin recipe instead. I freeze the washed and sorted blueberries over night. I do this so that you don't end up with purple dough, and it is much easier to work with.
Provided by Tantric1
Categories Scones
Time 50m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust rack to centre of oven, and heat to 400 degrees.
- Place a piece of parchment on a baking sheet, and set aside.
- In a large bowl, sift together flour, 4 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
- Using a fork, whisk together cream and egg in a liquid measuring cup.
- Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
- 5. Turn out onto a lightly floured surface, and knead a few times to mix well.
- 6. Pat dough into a 8-inch square about 1 inch thick.
- Take blueberries from freezer and place them in single layer across dough, pressing lightly into dough.
- Gently fold dough in half and make sure blue berries stay inside.
- Delicately, spread dough out with floured hands to form a 6x6 square, about 1 and 1/2 inch thick.
- 7. Using a sharp knife, cut into four 3-inch squares.
- 8. Cut squares in half on the diagonal to form eight triangles.
- 9. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. I like to use a coarse sugar on top.
- 10. Bake until golden brown, 20 to 22 minutes.
- 11. Transfer scones from baking sheet to wire racks to cool.
Nutrition Facts : Calories 278, Fat 13.9, SaturatedFat 8.2, Cholesterol 83, Sodium 377.7, Carbohydrate 33.6, Fiber 1.3, Sugar 8.3, Protein 5.2
BLUEBERRY SCONES
These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam
Provided by Edd Kimber
Categories Afternoon tea, Brunch, Snack
Time 40m
Yield makes 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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