MY FAVORITE BLUEBERRY SCONES
These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. 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 vanilla icing.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
BLUEBERRY SCONES
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
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.
BLUEBERRY SCONES
Eating delicious buttermilk and blueberry scones is the perfect way to start the day.
Provided by Daphna Rabinovich
Categories bake,berries,lunch,North American,rice and grain,snack,Summer
Time 15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425ºF (220ºC)
- In large bowl, stir together flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in blueberries.
- Add buttermilk to mixture all at once, stirring with fork to make soft, slightly sticky dough.
- With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times.
- Gently pat out dough into 3/4-inch (2 cm) thick round.
- Using a 2 1/2-inch (6 cm) floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repat dough once; cut out more rounds.
- Brush tops of scones with egg. Bake in oven for 12 to 15 minutes or until golden. Let cool on racks.
- Variation: Cheese and Herb:
PERFECT BLUEBERRY SCONES
Without a doubt, fresh blueberry scones are one of our favourite weekend indulgences. Finding the perfect recipe took a bit of trial and error. The recipe below is the result of a lot of tweeking. These have the right texture, they are light as air, and just a perfect example of a scone. Please understand, scones are NOT muffins. They are not meant to be as sweet as a muffin, nor the same texture. If that is what you are looking for, go for a muffin recipe instead. I freeze the washed and sorted blueberries over night. I do this so that you don't end up with purple dough, and it is much easier to work with.
Provided by Tantric1
Categories Scones
Time 50m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust rack to centre of oven, and heat to 400 degrees.
- Place a piece of parchment on a baking sheet, and set aside.
- In a large bowl, sift together flour, 4 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.
- 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.
- 5. Turn out onto a lightly floured surface, and knead a few times to mix well.
- 6. Pat dough into a 8-inch square about 1 inch thick.
- Take blueberries from freezer and place them in single layer across dough, pressing lightly into dough.
- Gently fold dough in half and make sure blue berries stay inside.
- Delicately, spread dough out with floured hands to form a 6x6 square, about 1 and 1/2 inch thick.
- 7. Using a sharp knife, cut into four 3-inch squares.
- 8. Cut squares in half on the diagonal to form eight triangles.
- 9. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. I like to use a coarse sugar on top.
- 10. Bake until golden brown, 20 to 22 minutes.
- 11. Transfer scones from baking sheet to wire racks to cool.
Nutrition Facts : Calories 278, Fat 13.9, SaturatedFat 8.2, Cholesterol 83, Sodium 377.7, Carbohydrate 33.6, Fiber 1.3, Sugar 8.3, Protein 5.2
BLUEBERRY SCONES
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
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
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
Time 35m
Yield 16 scones.
Number Of Ingredients 8
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.
ERIN'S BLUEBERRY SCONES
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
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
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