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
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
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
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 :
BEST BLUEBERRY SCONES
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
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
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
Make and share this Blueberry Scones recipe from Food.com.
Provided by Carol Bullock
Categories Scones
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In mixer, blend sugar and margarine.
- Add egg substitutes and mix until lumpy.
- Add flour and baking powder.
- Mix.
- Then add sour cream and mix just until combined.
- Add berries by hand.
- Drop by large spoonfuls onto greased cookie sheets, or shape by dropping big globs onto lightly floured surface and using a knife or spatula to cut into thick triangles.
- Transfer to greased baking sheet and cook 10-20 minutes (depending on size), or until golden brown.
Nutrition Facts : Calories 416.2, Fat 11.9, SaturatedFat 2.4, Sodium 316, Carbohydrate 73.3, Fiber 1.9, Sugar 35.9, Protein 5.2
BLUEBERRY BUTTERMILK SCONES
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
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
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