BLUEBERRY SOUR CREAM SCONES
Steps:
- Preheat oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside.
- In a medium-size mixing bowl using a whisk sift together the 2 1/4 cups flour, sugar, baking powder, salt and nutmeg. Toss blueberries with 1 tsp flour, set aside.
- Using a pastry blender or 2 forks, cut butter into dry ingredients until it resembles cornmeal. Mix in blueberries until evenly distributed. Make a well in the center.
- Whisk together sour cream. heavy cream, egg, and vanilla. Gradually mix into dry ingredients until fully moistened.
- Turn the dough out onto a non stick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough. Pat the dough into an 8 inch circle that is about 1 inch thick.
- Use a sharp knife dipped in flour to cut dough into wedges. Brush tops with cream and sprinkle with turbinado sugar.
- Bake for 22-25 minutes or until lightly golden.
- To make glaze: Mix together powdered sugar, cream and vanilla. May add additional heavy cream until desired consistency. Drizzle over warm scones just before serving, if desired.
- Serve warm with fresh whipped cream and lemon curd or jam.
Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 53 g, Protein 5 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 47 mg, Sodium 306 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 12 g
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
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
KITTENCAL'S JUMBO BAKERY SHOP BLUEBERRY SOUR CREAM SCONES
This is like the scones that are sold at a bakery mabey even better! --- chocolate chips, raisins or dried fruit may be used in place of the fresh blueberries. If desired drizzle the top of each warm scone with recipe#120835 ---- this recipe was tested and developed using full-fat sour cream and butter, I cannot promise the same results using low-fat or no-fat sour cream or using shortening in place of butter
Provided by Kittencalrecipezazz
Categories Scones
Time 27m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees F.
- Line a baking sheet with parchment paper or lightly grease.
- In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
- In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
- Using a pastry blender cut in cold butter cubes.
- Add in the sour cream mixture; mix JUST until moistened.
- Gently mix in the fresh blueberries.
- Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
- Cut dough into 12 even wedges.
- Place the wedges onto the prepeared baking sheet about 2-inches apart.
- Bake for about 12-15 minutes or until the the bottoms are browned.
- Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.
Nutrition Facts : Calories 403.4, Fat 20, SaturatedFat 12.1, Cholesterol 66.1, Sodium 531.8, Carbohydrate 51.1, Fiber 1.4, Sugar 18.7, Protein 5.5
BLUEBERRY SCONES
These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam
Provided by Edd Kimber
Categories Afternoon tea, Brunch, Snack
Time 40m
Yield makes 8
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
- In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
- Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
SOUR CREAM-BLUEBERRY SCONE RECIPE
Start your morning with this Sour Cream-Blueberry Scone Recipe. Find a fruity option worth your while with this Sour Cream-Blueberry Scone Recipe!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Mix flour, 3/4 cup sugar, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Whisk eggs, sour cream and milk until blended. Add to flour mixture; stir just until moistened. Stir in berries.
- Drop large spoonfuls of dough into 24 mounds on baking sheet; sprinkle with remaining 1 Tbsp. sugar.
- Bake 20 to 25 min. or until golden brown.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SOUR CREAM AND FRUIT SCONES
The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn't get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.
Provided by Dawn Perry
Categories breakfast, brunch, quick breads, dessert
Time 35m
Yield 8 scones
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
- In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
- Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
- Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.
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.
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