Blueberry And Pecan Scones Recipes

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BLUEBERRY PECAN SCONES

These scones are great any time of year using fresh or frozen blueberries. I serve them alone as a snack or as part of a meal.

Provided by Taste of Home

Time 45m

Yield 8 scones.

Number Of Ingredients 12



Blueberry Pecan Scones image

Steps:

  • In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon zest just until moistened. , Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet. , Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 261 calories, Fat 11g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 452mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup cold butter
1 large egg, room temperature
1/2 cup whole milk
1-1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/3 cup chopped pecans, toasted
2 teaspoons grated lemon zest
1 large egg white, lightly beaten

CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM

Provided by Alex Guarnaschelli

Time 1h20m

Yield 6 scones

Number Of Ingredients 17



Cherry, Chocolate and Pecan Scones with Strawberry Jam image

Steps:

  • Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
  • In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
  • Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
  • Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
  • Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
  • In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
  • Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.

2 cups all-purpose flour, plus additional for rolling
1/3 cup sugar, plus more for sprinkling
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
1 large egg
1/2 cup dried cherries
1/2 cup semisweet chocolate chips
1/2 cup pecans, coarsely chopped
1/2 cup golden raisins
1 stick (1/2 cup) unsalted butter, frozen
Quick Strawberry Jam, recipe follows
2 pints strawberries, hulled and split
1/2 cup sugar
1 tablespoon vanilla extract
Splash balsamic vinegar

BLUEBERRY AND PECAN SCONES

Make and share this Blueberry and Pecan Scones recipe from Food.com.

Provided by loof751

Categories     Scones

Time 26m

Yield 15 scones

Number Of Ingredients 11



Blueberry and Pecan Scones image

Steps:

  • Sift flour, 3/4 cup sugar, baking powder, baking soda, and salt into a large bowl. Mix well.
  • Cut in the butter until the mixture is crumbly.
  • Stir in blueberries, pecans, and orange zest.
  • Stir in buttermilk just until moistened.
  • On a floured surface, roll dough 3/4 inches thick. Cut into 2 1/2 inch circles or triangles.
  • Place on a greased baking sheet and sprinkle with 1 tablespoon sugar.
  • Bake at 400°F for 15-16 minutes.

3 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup dried blueberries
1/2 cup chopped pecans
2 teaspoons orange zest
1 cup buttermilk
1 tablespoon sugar

BLUEBERRY PECAN CRUMBLE

BBQ season also means fresh blueberry season -- they're at their best and their least expensive! Top them with a buttery, rich, crispy, crumbly topping laced with pecans and I'm in heaven. The tart fruitiness of the berries is the perfect thing to clean your palette after all those bold BBQ flavors. Serve with vanilla ice cream to get the full crumble experience.

Provided by Dave Lieberman

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11



Blueberry Pecan Crumble image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
  • Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
  • Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

4 ounces pecan pieces (about 1 cup)
1 cup all-purpose flour
1 1/4 cups rolled (old-fashioned) oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
A couple pinches salt
1 stick (8 tablespoons) butte,r cut into small pieces
2 pints fresh blueberries
1/2 lemon, juiced
3 tablespoons sugar
2 tablespoons all-purpose flour

NOE VALLEY BAKERY BLUEBERRY PECAN SCONES

It's fine to freeze the scones ahead as directed below; the baking time may be slightly longer. These are amazing scones! Perfect for tea or dessert or even breakfast! YUM! Prep time includes 30 minute freezing time for butter.

Provided by hannahactually

Categories     Scones

Time 1h20m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 9



Noe Valley Bakery Blueberry Pecan Scones image

Steps:

  • Preheat the oven to 375°. Line 2 baking sheets with parchment, or grease them with butter.
  • Chop the butter into 1/4-inch pieces. (It is important to make the pieces no larger than 1/4 inch because they are difficult to make any smaller once frozen.) Spread on a plate and place in the freezer until hard, about 30 minutes or overnight.
  • Combine the flour, sugar, baking powder, salt and baking soda in a large bowl.
  • Add the butter, and chop with two butter knives or a pastry blender until it is well blended and some of the butter is crumbly. Mix in the pecans.
  • Gradually add the buttermilk, 1/3 cup at a time, and mix gently until all ingredients are incorporated but not completely blended. You might not use up all of the liquid. The end result should be a shaggy mass.
  • Sprinkle the blueberries on top of the dough and only mix enough to evenly distribute the berries.
  • Gently form the dough into 1/3-cup balls and place them 1 inch apart on the prepared baking sheets. (You may freeze the balls at this point and bake them later. Once frozen, place scones in freezer storage bags.).

7 ounces cold unsalted butter
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup toasted pecans, chopped
1 cup buttermilk
1/2 cup fresh blueberries or 1/2 cup frozen blueberries

BLUEBERRY-LEMON SCONES

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 scones

Number Of Ingredients 15



Blueberry-Lemon Scones image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
  • Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
  • Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
  • Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
  • In a medium bowl, combine the butter and honey and blend thoroughly.
  • To serve, transfer to a butter crock.
  • You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
  • Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  • Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
  • When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter
1/2 cup milk
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, washed and dried
Serving suggestion: Honey Butter and Blackberry Jam, recipes follow
One 8-ounce tub whipped unsalted butter, at room temperature
3 tablespoons honey, preferably wildflower or mesquite
2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

BLUEBERRY OATMEAL SCONES

These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.

Provided by sarah

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 11



Blueberry Oatmeal Scones image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
  • Bake in preheated oven until lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 237.6 mg, Sugar 11.9 g

1 ½ cups rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
⅓ cup white sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
6 tablespoons butter, cubed
¾ cup milk
1 cup fresh blueberries or frozen blueberries, thawed
½ cup pecans
2 tablespoons milk

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

Categories     Breakfast     Brunch

Time 35m

Yield 16 scones.

Number Of Ingredients 8



Blueberry Scones image

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.

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries

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