BLUEBERRY SCONES WITH LEMON GLAZE
Provided by Tyler Florence
Time 40m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
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.
BLUEBERRY SCONES
Make and share this Blueberry Scones recipe from Food.com.
Provided by Mimi Hiller
Categories Scones
Time 1h17m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust rack to center of oven, and heat to 400 degrees.
- Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 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.
- Stir in blueberries and zest. 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.
- Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 6-inch square about 1 1/4 inches thick.
- Using a floured knife, cut into four 3-inch squares.
- Cut squares in half on the diagonal to form eight triangles.
- Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
- Bake until golden brown, 20 to 22 minutes.
- Transfer scones from baking sheet to wire racks to cool.
Nutrition Facts : Calories 277.3, Fat 13.9, SaturatedFat 8.2, Cholesterol 83, Sodium 377.8, Carbohydrate 33.4, Fiber 1.5, Sugar 7.6, Protein 5.3
BLUEBERRY SCONES
Provided by Food Network
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.
- Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned.
- Break into wedges and serve hot with butter.
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
LEMON BLUEBERRY SCONES
Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.
Provided by Kim's Cooking Now
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
- Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
- Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
- Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
- Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g
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.
MELT-IN-YOUR-MOUTH BLUEBERRY SCONES
This recipe came from the Martha Stewart's web site. It is probably best to use fresh blueberries in this recipe, or if you use frozen make sure they are well thawed out. The sugar topping makes a crunchy topping. I love the addition of lemon zest in the scones, because it brings out the blueberry taste. Instead of zest you can also use lemon oil (1/4 tsp), and you will get a mild background lemony taste. Probably best to make these on the day you will eat them. They are not as good the day after. Right out of the oven with a pipping hot cup of coffee is the way to go!
Provided by Marz7215
Categories Scones
Time 37m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F with rack in center. Place a baking mat on a baking sheet, and set aside.
- In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
- 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. Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet.
- Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.
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
EASY & QUICK BLUEBERRY SCONES
Steps:
- Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt in a large bowl and mix well. In a small bowl, stir together butter, eggs and milk. Pour into flour mixture, and mix until ingredients bind together. Stir in blueberries. Turn dough out on a floured surface. Pat out to a 9 inch circle and cut into 8 wedges. Transfer with a spatula to a greased cookie sheet. Bake for 20 minutes or until golden. Makes 8.
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- For the scones: Preheat the oven to 425˚. Line a baking sheet with parchment paper. Grate the frozen butter on the large holes of a box grater into a bowl.
- Whisk the cake flour, all-purpose flour, granulated sugar, baking powder, salt and baking soda in the bowl of a stand mixer. Combine the heavy cream and crème fraîche in a small bowl and chill.
- Add the frozen butter to the flour mixture. Using the paddle attachment, mix on medium-low speed until the butter is worked in, about 1 minute. Add the cream mixture and mix briefly, just until large clumps form, about 30 seconds.
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- In the bowl of an electric mixer or food processor, combine the flour, sugar, baking powder and salt. Add the butter and, with the mixer on low speed (or the food processor on “pulse”), mix the butter into the flour until the butter is the size of peas. If you don’t have a stand mixer or a food processor, you can freeze the butter and grate it into the dry ingredients, or you can cut the butter into the flour by hand with a pastry cutter or with two knives.
- In a large measuring cup or small bowl, whisk together ⅔ cup of cream and 1 of the eggs. Gradually add the wet ingredients to the dry ingredients and stir just until blended. Do not over-mix. The dough should be sticky and damp. If it's too dry, add a little bit more cream (up to 1 cup may be necessary). If it's too wet, sprinkle in a little bit of extra flour. Gently fold in the blueberries.
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From thefoodcharlatan.com
- Dry ingredients: In a large bowl, combine 2 and 1/2 cups flour, 1/2 cup sugar**, 1/2 teaspoon kosher salt, and 1 and 1/2 tablespoons baking powder.Wet ingredients: In another medium bowl, add 1 egg, 2 teaspoons vanilla (omit for savory scones), 1/3 cup cream and 1/3 cup sour cream.
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- In a large mixing bowl (or in a food processor), combine the dry ingredients: flour, sugar, salt, baking soda and baking powder. If using a food processor, add the cold butter and pulse for about 30 seconds, until the butter is cut into small and medium-sized crumbles. You can also use a pastry blender or two large forks to cut the butter into the flour.
- In a separate bowl, combine the wet ingredients: sour cream, heavy cream, eggs and vanilla. Whisk the ingredients together for a few minutes, until the eggs are well beaten.
GLAZED LEMON BLUEBERRY SCONES - SALLY'S BAKING ADDICTION
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- Whisk flour, sugar, lemon zest, baking powder, 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.
EASY BLUEBERRY SCONES (FROZEN OR FRESH BLUEBERRIES ...
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- Add dry ingredients to a large mixing bowl. Sift 1 to 2 times. Then add the cold grated butter. With a pastry cutter or fork, work the butter into the flour until small crumbs are formed. The flour should have a crumbly consistency.
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- Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment., Whisk the dry ingredients in a bowl.
- Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer.
- Gently mix the blueberries with the dry ingredients., Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract.
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- Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper or silicone baking mat.
- In a small bowl combine the 1 cup confectioners' sugar with 1 tablespoon heavy cream, 2 teaspoons of vanilla extract, and a pinch of salt. Mix until smooth. Add more heavy cream to thin the icing, or more confectioners' sugar to thicken until you reach your desired spreading or drizzle consistency.
NO FUSS BLUEBERRY SCONES - LIFE, LOVE, AND GOOD FOOD
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- In a large bowl, whisk together dry ingredients. Cut in butter with a fork, pastry blender, or your fingers until the mixture is crumbly. Gently stir in blueberries.
- Stir together eggs, yogurt, vanilla extract, lemon zest and almond extract, then add to dry ingredients, stirring gently, just until combined.
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- 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.
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- Whisk together the flour, potato flakes, sugar, baking powder, and salt in a large mixing bowl. Cut the butter into the flour mixture using a pastry cutter or your fingertips until coarse and crumbly. Transfer bowl to freezer; freeze 5-10 minutes. Fold the berries into the dough.
- Form a small well in the center of flour and butter mixture; pour in heavy cream. Stir until just mixture just comes together; do not overwork the dough. Turn the dough out onto a lightly floured surface. Gently press the dough into a 7- to 8-inch round; cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on a parchment paper-lined baking sheet.
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- 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.
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