Little Boy Blueberry Scones 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!!

BEST BLUEBERRY SCONES

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.

LITTLE BOY BLUEBERRY SCONES

Steps:

• Mix together flour, granulated sugar, baking powder, lemon zest, and 1 teaspoon salt in a medium bowl. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Toss in blueberries. Pour in cream, and stir until mixturejust comes together. Turn out dough onto a lightly floured surface, and pat into a 1-inch-thick round.
• Cut out 25 circles using a 2-inch cookie cutter, piecing together scraps as you work. Transfer to a parchment-lined baking sheet. Freeze for 1 hour.
• Preheat oven to 375 degrees. Brush tops of scones with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 28 minutes. Serve warm or at room temperature, topped with lemon curd.

RUTH THURSTON'S WILD BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix sugar and rind and set aside.
• In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
• In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
• Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.

BLUEBERRY-LIME SCONES

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.