Blueberry Scone Muffins Recipes

BLUEBERRY SCONES

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.

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 SCONE MUFFINS

Steps:

• Heat the oven to 375°F and grease a muffin pan. Stir together flour, baking powder, baking soda, salt, and nutmeg in a medium bowl, set aside.
• Beat the sugar and butter with a handheld mixer until light and fluffy. Add the eggs and vanilla and beat to combine, then add the sour cream, orange juice, and orange zest and stir until well combined. Add the flour mixture to the butter mixture and stir just until combined. (The batter will be very thick.) Gently fold in the blueberries.
• Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and a toothpick inserted into the center of one of them comes out clean, approximately 20-25 minutes. Serve warm.

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.

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.

BACON BLUEBERRY SCONES

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture stirring just until moistened. Stir in blueberries and bacon. , Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , In a small bowl, beat egg and milk; brush over scones. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes or until heated through.