Blueberryandpecanscones Recipes

BLUEBERRY PECAN SCONES

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon zest just until moistened. , Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet. , Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm.

ERIN'S BLUEBERRY SCONES

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.

BLUEBERRY AND PECAN SCONES

Steps:

• Sift flour, 3/4 cup sugar, baking powder, baking soda, and salt into a large bowl. Mix well.
• Cut in the butter until the mixture is crumbly.
• Stir in blueberries, pecans, and orange zest.
• Stir in buttermilk just until moistened.
• On a floured surface, roll dough 3/4 inches thick. Cut into 2 1/2 inch circles or triangles.
• Place on a greased baking sheet and sprinkle with 1 tablespoon sugar.
• Bake at 400°F for 15-16 minutes.

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!!

PERFECT BLUEBERRY SCONES

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.