Healthyblueberryscones Recipes

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!!

NAME THIS DISH! BLUEBERRY SCONES

Steps:

• Preheat the oven to 425˚ F. Line a rimmed baking sheet with parchment paper. Whisk the three flours, turbinado sugar, baking powder and salt in a large bowl. Add the butter and lemon zest and work the butter into the flour with your fingers until it is in pea-size pieces. Add the fresh and dried blueberries and toss well.
• Make a well in the center of the flour mixture. Whisk the yogurt and egg in a small bowl, then pour into the well. Stir with a fork until all the flour is moistened, then knead with your hands until the dough comes together.
• Turn out the dough onto a floured surface and pat into a 7-inch round. Cut into 8 wedges; arrange 1 to 2 inches apart on the baking sheet. Sprinkle with turbinado sugar.
• Bake the scones until they puff up and are set and golden, about 25 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.
• Whisk the confectioners' sugar and blueberry juice in a small bowl until thick and smooth. Drizzle over the scones. Let stand until the glaze sets, about 20 minutes.

BLUEBERRY BUTTERMILK SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
• Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
• Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.