Light Blueberry Scones Recipes

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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.

BEST BLUEBERRY SCONES



Best Blueberry Scones image

These blueberry scones are buttery, moist and loaded with pockets of jammy blueberries. They are beautifully golden and crunchy on the outside and topped with a sweet vanilla glaze.

Provided by Lily Ernst

Categories     breakfast

Time 35m

Number Of Ingredients 12

2 1/2 cups (315g) all-purpose flour, plus more for work surface and kneading
4 tbsp (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries (see notes below if using frozen)
½ cup (114g) cold unsalted butter, cubed
⅔ cup (167ml) cold buttermilk, plus more for brushing top of scones
1 large egg
1 tsp vanilla
1 cup (125g) powdered sugar
1/4 tsp vanilla extract
2-4 tbsp milk or cream

Steps:

  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the blueberries. Set aside.
  • In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
  • Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
  • Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you're kneading). It doesn't have to be smooth. Rough and shaggy is good.
  • Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
  • Brush the tops of the scones with more buttermilk and bake for 20-22 minutes or until golden brown. Remove from the oven and let cool for a few minutes before glazing.
  • In a small bowl, whisk together the glaze ingredients, adding in 1 tablespoon of cream or milk at a time until you reach your desired consistency. Drizzle over scones.

Nutrition Facts : ServingSize 1 scone, Calories 286 calories, Sugar 18.1 g, Sodium 143.9 mg, Fat 10.6 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 43.6 g, Fiber 1.4 g, Protein 4.6 g, Cholesterol 44.8 mg

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

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

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 BUTTERMILK SCONES



Blueberry Buttermilk Scones image

Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.

Provided by CHINER

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 12

Number Of Ingredients 12

cooking spray
2 cups all-purpose flour
4 tablespoons white sugar, divided
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup butter, cut into chunks
1 cup fresh blueberries
¾ cup buttermilk
1 egg white, lightly beaten
1 tablespoon powdered sugar, or to taste

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.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 23.5 g, Cholesterol 20.9 mg, Fat 8.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 306.3 mg, Sugar 6.8 g

LEMON BLUEBERRY SCONES



Lemon Blueberry Scones image

Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.

Provided by Kim's Cooking Now

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 lemon, zested
¼ teaspoon salt
¼ teaspoon baking soda
½ cup cold butter, cubed
1 cup fresh blueberries
½ cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
¼ cup powdered sugar
1 ½ teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
  • Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
  • Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
  • Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
  • Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g

BLUEBERRY-LIME SCONES



Blueberry-Lime Scones image

These blueberry-lime scones are very easy to make. Eat them fresh out of the oven and they will be better than any you've had at a coffee shop!

Provided by Marcia

Categories     Scones

Time 45m

Yield 8

Number Of Ingredients 11

2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, chilled
½ cup sour cream
1 large egg
1 tablespoon lime zest
3 ounces dried blueberries
1 tablespoon white sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, 1/3 cup sugar, baking powder, salt, and baking soda together in a large bowl. Grate butter into flour mixture; toss and mix until mixture looks like coarse meal.
  • Whisk sour cream, egg, and lime zest together in a small bowl; add to flour mixture along with blueberries. Mix with a fork to form a dough. Turn dough out onto the prepared baking sheet. Pat into a 7-inch round. Cut into 8 wedge-shaped pieces and separate scones. Sprinkle with 1 tablespoon sugar.
  • Bake in the preheated oven until light golden brown, about 18 minutes. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 331.2 calories, Carbohydrate 44 g, Cholesterol 60.1 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.4 g, Sodium 264.8 mg, Sugar 10.1 g

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.

LEMON DROP BLUEBERRY SCONES



Lemon Drop Blueberry Scones image

I have no idea where I originally found this blueberry scone recipe, but it's always a huge hit and so easy to make! So many people have asked for the recipe that it's too good not to share.

Provided by Sabrina

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 14

Number Of Ingredients 13

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 teaspoon lemon zest
½ teaspoon baking soda
¼ teaspoon salt
1 cup lemon yogurt
¼ cup melted butter
1 large egg
1 cup fresh blueberries
½ cup confectioners' sugar
1 tablespoon lemon juice
½ teaspoon lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
  • Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
  • Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
  • Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned, 15 to 18 minutes.
  • Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
  • Drizzle glaze over warm scones and serve.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 27.7 g, Cholesterol 22.3 mg, Fat 3.9 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 197 mg, Sugar 13.3 g

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

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2020-04-29 Work quickly so the butter does not melt. Using a pastry cutter or your hands work the butter into the dry ingredients until it becomes crumbly. In a small bowl, beat the egg with the milk. Add to the flour and butter mixture. Add lemon juice and lemon zest. Mix the ingredients until a ball of dough forms.
From favfamilyrecipes.com


BLUEBERRY SCONES - LIFE IS A PARTY
2020-05-02 Combine the dry ingredients -flour, sugar, baking powder, and salt in a mixing bowl. Cut the butter into small pieces and cut into the dry ingredients with a pastry cutter, until the mixture resembles oatmeal. Wash blueberries, and stir into flour mixture. In another bowl, stir together the wet ingredients -half and half, egg and vanilla.
From lifeisaparty.ca


LEMON BLUEBERRY SCONES - IMMACULATE BITES
2021-05-07 Preheat the oven to 400°F/200℃. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Quickly cut butter and lemon zest into the flour mixture, using your fingertips until the mixture resembles coarse crumbs; this might take about 3 to 5 minutes. Fold the blueberries into the batter.
From africanbites.com


EASY BLUEBERRY SCONES WITH MAPLE GLAZE | RUSTIC FAMILY RECIPES
2021-02-06 Bake for 15 to 17 minutes, until the scones are a light golden brown color. Allow to cool 10-15 minutes before preparing the glaze. 5. Make the glaze and drizzle onto scones. In a small bowl combine the sugar, maple syrup and cream, then mix vigorously with a spoon until you have a smooth, thick, but pourable glaze.
From rusticfamilyrecipes.com


EASY THICK & BUTTERY BLUEBERRY SCONES - SIMPLY UNBEETABLE
2021-06-14 Once you have your scones cut, sprinkle the tops of each with turbinado sugar and place them onto a baking sheet, leaving a bit of room between each scone. Bake for 22 minutes, until the tops are golden brown, then remove from the oven to let the scones cool. Enjoy! Store in an airtight container for up to 3 days.
From simplyunbeetable.com


STARBUCKS BLUEBERRY SCONES(COPYCAT RECIPE) - THE DUCHEZ KITCHEN
2021-07-21 Preheat oven to 375 °F and lined baking sheet with parchment paper or a silicone mat. Set aside. In a large bowl, combine flour, baking powder, salt, nutmeg, sugar, and mix together. Grate the frozen butter directly into the flour mixture and combine with a …
From theduchezkitchen.com


BLUEBERRY SCONES RECIPE (WITH GLAZE) - KYLEE COOKS
2021-02-25 Using a sharp knife, cut the dough into 8 wedges. Place the scones on the prepared baking sheet leaving at least an inch of space between them. Bake for 22-25 minutes until lightly golden brown. Remove the scones to a cooling rack. Once cool, mix the powdered sugar with 3-4 teaspoons of milk to form the glaze.
From kyleecooks.com


EASY BLUEBERRY SCONES RECIPE | DELICIOUS. MAGAZINE
Ingredients. 250ml whole milk; 1 tbsp lemon juice; 500g plain flour, plus extra for dusting; 4 tsp baking powder; 40g caster sugar; 120g unsalted butter, chilled and cubed
From deliciousmagazine.co.uk


EASY BLUEBERRY SCONES - CAROLINA HONEYBEES
2022-02-10 1. To begin, preheat your oven to 350°F. While the oven is heating mix the flour, baking powder and salt together in a bowl. 2. Add the butter that is cubed but still cold to the flour mixture. Use a pastry blender to incorporate the butter into the dough.
From carolinahoneybees.com


BLUEBERRY SCONES | RICARDO
Preparation. With the rack in the highest position, preheat the oven to 425°F (210°C). Line two baking sheets with silicone mats or parchment paper. In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the …
From ricardocuisine.com


GLAZED LEMON BLUEBERRY SCONES - SALLY'S BAKING ADDICTION
2015-08-06 After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet (s). Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing. Make the icing: Whisk the icing ingredients together.
From sallysbakingaddiction.com


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