Healthy Blueberry Scones Recipes

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• Sift the flour, cream of tartar, baking soda and salt into a bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Stir in the sugar, blueberries, and enough milk to mix to soft dough.
• Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
• Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
• Bake at 425 degrees F for 10 minutes.Enjoy with butter or jam and a cup of tea!

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.

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.

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.

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.

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!!

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.

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.

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.

Steps:

• NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
• In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
• In a 1 cup measure, whisk milk and egg together.
• Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
• Use wet fingers to flatten each scone slightly.
• Bake 400 degrees for 10 minutes or until edges are browning.
• Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
• NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!

Steps:

• Place flour and butter in food processor and combine.
• Add baking soda, baking powder, sugar and lemon juice.
• Mix in cream and pulse to combine.
• Do not over mix.
• Wrap in plastic wrap and chill.
• Preheat oven to 375 degrees.
• Roll out dough to 1 inch thickness and cut scones.
• Place on buttered baking sheet and brush with egg wash.
• Bake 13 - 15 minutes.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, and salt in a large bowl. Add frozen blueberries and white chocolate chips; stir until evenly distributed and blueberries are coated.
• Whisk 1/2 cup heavy cream, egg, and maple extract together in a small bowl.
• Remove butter from the freezer and grate onto a plate with a box grater. (I recommend using the biggest size grating side.) Add butter to the flour mixture and toss a couple of times to evenly distribute and cover the butter pieces. Drizzle cream-egg mixture over the flour mixture while stirring. Continue tossing until incorporated, about 30 seconds; dough will be shaggy at this point. Work dough with your hands until it forms a single mass.
• Lift and place dough onto a lightly floured surface. Shape into a 1-inch thick circle. Use a knife or scraper to cut dough into 8 triangular-shaped pieces.
• Place scones onto the prepared baking sheet, about 1/2 inch to 1 inch apart. Brush the tops with remaining 3 tablespoons heavy cream.
• Bake in the preheated oven until tops are golden brown, about 20 minutes. Remove from the oven and allow to cool until they can be handled but are still warm, 5 to 10 minutes.
• Meanwhile, combine confectioners' sugar and vanilla in a bowl. Slowly add milk, stirring until you get a drizzling consistency.
• Drizzle glaze over the warm scones, back and forth in a zig-zag pattern. Arrange scones on a dish and allow glaze to set for 5 to 10 minutes before serving.