Easy Quick Blueberry Scones Recipes

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ERIN'S BLUEBERRY SCONES



Erin's Blueberry Scones image

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

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter
⅔ cup whole milk
2 eggs, beaten, divided
1 dash vanilla extract
1 cup frozen blueberries
2 tablespoons white sugar

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 SCONES



Blueberry Scones image

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

Categories     Breakfast     Brunch

Time 35m

Yield 16 scones.

Number Of Ingredients 8

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries

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.

BLUEBERRY SCONES WITH LEMON GLAZE



Blueberry Scones with Lemon Glaze image

Provided by Tyler Florence

Time 40m

Yield 8 scones

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

BLUEBERRY SCONES



Blueberry Scones image

Make and share this Blueberry Scones recipe from Food.com.

Provided by Mimi Hiller

Categories     Scones

Time 1h17m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces (3/4 stick)
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon lemon, zest of, grated
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Steps:

  • Adjust rack to center of oven, and heat to 400 degrees.
  • Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 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.
  • Stir in blueberries and zest. 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.
  • Turn out onto a lightly floured surface, and knead a few times to mix well.
  • Pat dough into a 6-inch square about 1 1/4 inches thick.
  • Using a floured knife, cut into four 3-inch squares.
  • Cut squares in half on the diagonal to form eight triangles.
  • Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
  • Bake until golden brown, 20 to 22 minutes.
  • Transfer scones from baking sheet to wire racks to cool.

Nutrition Facts : Calories 277.3, Fat 13.9, SaturatedFat 8.2, Cholesterol 83, Sodium 377.8, Carbohydrate 33.4, Fiber 1.5, Sugar 7.6, Protein 5.3

BLUEBERRY SCONES



Blueberry Scones image

These tender, light scones made with Original Bisquick™ mix and Yoplait® Original yogurt French vanilla are loaded with sweet dried blueberries - a delicious quick-bread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

2 3/4 cups Original Bisquick™ mix
1 cup dried blueberries
1/2 cup granulated sugar
1/3 cup cold butter
1 container (6 oz) Yoplait® Original yogurt French vanilla
1 teaspoon almond extract
1 teaspoon vanilla
1 egg, beaten
1 tablespoon whipping cream
1 tablespoon coarse sugar or turbinado sugar (raw sugar)

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, blueberries and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
  • In small bowl, mix yogurt, almond extract, vanilla and egg until blended. Stir into crumb mixture with fork just until dough forms.
  • Divide dough in half. With hands sprinkled with Bisquick mix, shape dough into 2 (6-inch) rounds about 3 inches apart on cookie sheet. Brush with whipping cream; sprinkle with coarse sugar. Using knife sprayed with cooking spray, cut each round into 6 wedges, but do not separate.
  • Bake 13 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Carefully separate wedges with knife. Serve warm.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

BLUEBERRY SCONES



Blueberry Scones image

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

2 cups unbleached all-purpose flour, plus more for dusting
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed and dried
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs

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.

EASY & QUICK BLUEBERRY SCONES



EASY & QUICK BLUEBERRY SCONES image

Categories     Fruit     Bake     Quick & Easy     Pastry

Yield 8 scones

Number Of Ingredients 8

2 cups flour
2 tbsp. sugar
2 1/2 tbsp. baking powder
1/8 tsp. salt
3/4 cups butter, melted
2 eggs, beaten
1/4 cups milk
2/3 cups blueberries

Steps:

  • Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt in a large bowl and mix well. In a small bowl, stir together butter, eggs and milk. Pour into flour mixture, and mix until ingredients bind together. Stir in blueberries. Turn dough out on a floured surface. Pat out to a 9 inch circle and cut into 8 wedges. Transfer with a spatula to a greased cookie sheet. Bake for 20 minutes or until golden. Makes 8.

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

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

BLUEBERRY SCONES



Blueberry scones image

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

370g self-raising flour , plus extra for dusting
1 tsp baking powder
40g golden caster sugar
zest 1 large lemon
80g unsalted butter , chilled and diced
300g blueberries
100ml single cream
1 tsp vanilla extract
2 large eggs , plus 1 for glazing

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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