BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS
A triple combination of deliciousness. These scones are sure to vanish quickly.
Provided by Sarah Bowdidge
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
- Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
- Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
- Bake in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.9 g, Cholesterol 3.4 mg, Fat 12.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 4.1 g, Sodium 184.7 mg, Sugar 7.5 g
BLUEBERRY WHITE CHOCOLATE SCONES
Everyone asks for this recipe. The white chocolate adds a surprise sweetness to these blueberry scones. I have also substituted cranberries for the blueberries on occasion and they are great as well. Depending on your oven, you may want to broil for the last minute to ensure that the tops are golden brown.
Provided by Just Call Me Martha
Categories Scones
Time 15m
Yield 9 scones, 9 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, salt and sugar.
- Cut butter into small pieces on floured surface.
- Add to dry mixture and mix with pastry cutter until crumbly.
- Add white chocolate and blueberries and toss with flour mixture.
- Add buttermilk and mix until ingredients hold together.
- Place dough mixture on floured surface and pat into a 9 X 9 square.
- Cut into thirds.
- Cut each third into three triangles and place on cookie sheet.
- Lightly dust each scone with white sugar.
- Bake at 375 for 10 minutes.
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
WHITE CHOCOLATE BLUEBERRY SCONES
Make and share this White Chocolate Blueberry Scones recipe from Food.com.
Provided by Midwest Maven
Categories Breads
Time 25m
Yield 9 scones, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl combine flour, baking powder, salt and sugar.
- Cut the butter into this mixture until mixture is crumbly.
- Add white chocolate chips and blueberries, and toss with the flour mixture.
- Add buttermilk and mix until ingredients hold together.
- Place dough mixture on a floured surface and pat into a 9 x 9 inch square.
- Cut square into thirds.
- Then cut each third into three triangles and place 1 inch apart on a cookie sheet.
- Lightly dust each scone with powdered sugar.
- Bake for 10 minutes and then transfer scones to cooling racks.
Nutrition Facts : Calories 258.7, Fat 8.7, SaturatedFat 5.3, Cholesterol 16.5, Sodium 535.5, Carbohydrate 41, Fiber 1.3, Sugar 15.7, Protein 4.8
WHITE CHOCOLATE BLUEBERRY SCONES
Try White Chocolate Blueberry Scones. They're perfect for coffee, potlucks, bake sales or any other time delicious blueberry scones are called for!
Provided by My Food and Family
Categories European
Time 40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Mix flour, 1/2 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup milk, egg and lemon zest; stir just until mixture forms dough. Stir in blueberries and chopped chocolate.
- Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1-inch thick. Cut each round into 8 wedges. Place wedges on baking sheet. Brush tops with remaining milk; sprinkle with remaining sugar.
- Bake 25 min. or until golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.9226 g, Sugar 0 g, Protein 4 g
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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.
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- 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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- Place the flour, sugar, baking powder, and salt into a bowl and whisk to combine. Break or cut the butter into small pieces and place them into the bowl with the flour mixture. Toss the butter with the flour to coat. Rub the butter into the flour with your fingertips until the entire mixture is coarse and crumbly.
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