Frozen Blueberry Scones Recipes

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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

EASY BLUEBERRY SCONES (FROZEN OR FRESH BERRIES)



Easy Blueberry Scones (Frozen or Fresh Berries) image

These Easy Blueberry Scones can be quickly whipped up for a delicious baked treat that's light and airy. Try substituting blackberries, raspberries or cherries too!

Provided by Heather LaCorte

Categories     Breakfast     Dessert     Tea-Time

Number Of Ingredients 9

2 cups all-purpose flour (may substitute pastry flour for a lighter crumb)
10 tbsp butter, chilled really well and grated
1/3 cup sugar
1/2 cup blueberries (frozen or fresh)
4 tsp baking powder
1 tsp salt (cut in half if using salted butter)
½ cup heavy cream, cold
1 egg
1 tbsp vanilla

Steps:

  • Add dry ingredients to a large mixing bowl. Sift 1 to 2 times.
  • In a small bowl mix eggs, heavy cream, and vanilla together. Set aside.
  • Add dry ingredients to a large mixing bowl. Sift 1 to 2 times. Then add the cold grated butter. With a pastry cutter or fork, work the butter into the flour until small crumbs are formed. The flour should have a crumbly consistency.
  • If Using Fresh Berries: toss them in with the flour mixture. Then make a well in the middle of the butter/flour mixture and pour in the wet mixture. If Using Frozen Berries: First make a well in the middle of the butter/flour mixture and pour in the wet mixture. Begin to mix a fork. Once it looks about halfway mixed, sprinkle the frozen berries over the dough mixture.
  • With a fork or danish dough whisk, mix gently until all the ingredients are incorporated. Form into a disk about 2 inches tall. and cut into 8 wedges. You can also form into a rectangle, cut in half into two squares and then cut those two squares in half diagonally and then again to give you 8 wedges.
  • Place the scones on a parchment-lined baking sheet about a 1/2 inch apart. Place in the freezer for at least 10 minutes or chill in the refrigerator for 30 minutes or until the scones are hard to the touch.
  • Bake in 400° F preheated oven for 15-18 minutes or until lightly brown. Just before baking, brush the scones with a little cream and a sprinkle of raw, turbinado sugar or coarse sugar if you like. It adds sparkle and a sweet little crunch. You can also drizzle these scones with a glaze. Mix a little lemon juice with some powdered sugar and mix until there are no lumps left. Drizzle over the scones after they have cooled for at least 5 minutes. They can be warm but not hot or the glaze will melt off the scone. Enjoy!

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



Blueberry Scones image

Blueberry scones made with freshly frozen blueberry we picked last fall here in Newfoundland, and topped with a delicious lemon glaze. Hi and welcome to our website! If you are looking for a recipe for blueberry scones, you are in the right place. So make yourself a cup of tea and seat back to watch our 10 minute video on step by step instructions of my recipe. Plus if you don't know blueberries are medically proven to be extremely healthy for you and picking them yourself you know where they came from. I will also share with you more informations about blueberries and of course my recipe. Freshly picked blueberries that was picked here in Newfoundland. This picture above was taken by me, from last fall 2018 of my blueberries picked here in Newfoundland and Labrador in my community, they are so delicious and full of antioxidants. I always make sure I freeze a couple of freezer bags full of them for through the winter months when I'm craving blueberries. Freshly picked wild Newfoundland blueberries These blueberry scones are so easy to make and they can be stored in your fridge for up to a week wrapped in saran or freezer bag. Then when you feel you like to have a few freshly baked scones then make them. Or freeze then after you bake them and have as you like them. Sprinkle a tablespoon of flour over the blueberries to toss them in. Toss your blueberries in 1 tbsp of flour to cloth them to stick to your dough when working them through the dough. When mixing the dough with your hand and form into a ball, cut the ball of dough in half and roll out with a rolling pin. After rolling the dough into a ball, work the blueberries through the dough and then cut in half. Ball of dough for blueberry scones. Wedges of dough to make blueberry scones. Please continue on to our recipe for these delicious blueberry scones, I will also share with you a link to our first and second cookbooks available on amazon and through me. https://www.bonitaskitchen.com Bonita's Kitchen Cookbook available on amazon and with me just send me a message.

Provided by Bonita's Kitchen

Yield 24 each

Number Of Ingredients 11

Evaporated Milk
Lemon Juice
White Sugar
Flour
Baking powder
Baking soda
Sea salt
Butter or margarine
Blueberries
Confectioners Sugar
Lemon Juice

Steps:

  • Method: In a large bowl sift in all dry ingredients and toss together, add cold cubes of butter or margarine. Start to work your butter into the dry ingredients with your hand or kitchen aid. Add 1 cup of milk and 2 tbsp of freshly squeezed lemon juice, mix together then pour it over dry ingredients and butter. Work together with your hand or kitchen aid until mixture starts to form a ball, then add your blueberries into the dough only fold them in so blueberries by hand. Sprinkle flour over counter top or wooden board, then roll out or press by hand to prevent blueberries from cracking. After cut into 12 medium wedges or 24 small wedges, place on a cookies sheet with parchment paper. Glaze Ingredients: 2 tsp, lemon juice and zest 4 to 6 tbsp, Confectionary icing sugar LEMON GLAZE METHOD: - In a small bowl add confectionary sugar and freshly squeezed lemon juice together then mix well together, place in a mason jar if you don't use all and keep in the fridge. - Pour equal amounts of lemon glaze over cold or warm blueberry scones just before you are ready to serve them. Baking Tips: Toss Blueberries in 1/4 cup of flour to coat them. Do not over mix the blueberries because it will squeeze the juice out of them Bake in 350°F oven for 20 minutes or until golden brown, or depending on your oven. When baked remove from sprinkle with lemon glaze, serve hot or room temperature.

Nutrition Facts :

FROZEN BLUEBERRY SCONES



Frozen Blueberry Scones image

These scones are lightly sweet and very moist with the tartness of frozen blueberries. Your food processor makes the task of cutting in butter super easy. You can freeze right before baking for a quick breakfast treat anytime. Even my one-year-old twins approve!

Provided by Paige Lucas-Stannard

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 16

Number Of Ingredients 9

2 cups all-purpose flour
½ cup white sugar, or more as needed
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 stick frozen unsalted butter
½ cup sour cream
1 large egg
2 cups frozen blueberries

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.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 20.9 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 95.9 mg, Sugar 8 g

MELT-IN-YOUR-MOUTH BLUEBERRY SCONES



Melt-In-Your-Mouth Blueberry Scones image

This recipe came from the Martha Stewart's web site. It is probably best to use fresh blueberries in this recipe, or if you use frozen make sure they are well thawed out. The sugar topping makes a crunchy topping. I love the addition of lemon zest in the scones, because it brings out the blueberry taste. Instead of zest you can also use lemon oil (1/4 tsp), and you will get a mild background lemony taste. Probably best to make these on the day you will eat them. They are not as good the day after. Right out of the oven with a pipping hot cup of coffee is the way to go!

Provided by Marz7215

Categories     Scones

Time 37m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 400°F with rack in center. Place a 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 cutter or two knives, cut in butter until the largest pieces are the size of 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 to wire racks to cool.

BISQUICK BLUEBERRY SCONES



Bisquick Blueberry Scones image

I got this recipe off of Sandra's Money Saving Meals on the food network and it was really good so i wanted to share

Provided by Emmalilly

Categories     Breakfast

Time 30m

Yield 8 scones, 1-8 serving(s)

Number Of Ingredients 10

2 1/2 cups Bisquick
1/4 cup sugar
1/4 cup unsalted butter
2 large eggs
1/4 cup milk
1/2 cup frozen blueberries
all-purpose flour, for work surface
1 cup confectioners' sugar
lemon juice
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk together the baking mix and sugar in a large bowl.
  • Mix in the butter with your hands or a pastry blender until the butter is the size of peas.
  • Beat the eggs well with the 1/4 cup milk in a small bowl.
  • Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix.
  • Gently fold in the blueberries.
  • Turn the dough out onto a floured surface and pat into a 3/4-inch thick square.
  • Cut into 4 squares, then cut each square into 2 triangles.
  • Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.
  • For Glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth.
  • Pour evenly over the warm scones. Transfer to a serving platter and serve.

Nutrition Facts : Calories 2718, Fat 107.2, SaturatedFat 46.4, Cholesterol 508.9, Sodium 3420.8, Carbohydrate 401.4, Fiber 9.2, Sugar 227.9, Protein 41.1

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From zuckerjagdwurst.com


BLUEBERRY SCONES | KING ARTHUR BAKING
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes. Store scones, well wrapped, at room temperature for several days. Freeze ...
From kingarthurbaking.com


BLUEBERRY SCONES - PREPPY KITCHEN
2021-10-01 In a large bowl, whisk together flour, sugar, baking powder, and salt. 2. Add in the cubed butter. 3. Work the butter into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. 4. Zest the lemon and add it to the bowl. 5. Stir in the blueberries.
From preppykitchen.com


YEASTED BLUEBERRY SCONES RECIPE - COOKIE MADNESS
2014-03-23 1 cup frozen blueberries Instructions Thoroughly mix the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add the shortening and butter to the dry mixture, and with a pastry cutter or your fingers, work the fat into the flour mixture until crumbly. Add the yeast and stir well.
From cookiemadness.net


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