THE ULTIMATE HEALTHY BLUEBERRY SCONES
This easy recipe is perfect for laid-back weekend brunches or even a quick mid-week treat! The scones are ready in 30 minutes, perfectly tender, and bursting with sweet juicy blueberries. They'll keep for at least a week if stored in an airtight container in the refrigerator.
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center, and add in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Stir until just incorporated. Gently fold in the blueberries.
- Using a spatula, shape the dough into a ¾" tall circle on the prepared baking sheet. Brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-22 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
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
HEALTHY BLUEBERRY SCONES
Make and share this Healthy Blueberry Scones recipe from Food.com.
Provided by Granola Girl
Categories Scones
Time 22m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line a large baking sheet with a silicone mat or parchment paper.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles a coarse crumbs.
- Add egg, buttermilk and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto prepared baking sheet.
- Bake for 12-14 minutes.
- Yield 24 small scones.
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 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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