Emilys Blueberry Scones Recipes

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 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:

• 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.

Steps:

• Preheat oven to 450 degrees. Sift together dry ingredients into a large bowl. Cut butter into mixture, at first with two knives, then with a pastry blender.
• In a separate bowl, beat together the egg and the buttermilk. Fold into the dry mixture along with the fruit.
• Drop onto baking sheets, at least 3 inches apart. Brush the tops with the cream. Bake for 15 minutes or until slightly brown.

Steps:

• Preheat the oven to 425˚ F. Line a rimmed baking sheet with parchment paper. Whisk the three flours, turbinado sugar, baking powder and salt in a large bowl. Add the butter and lemon zest and work the butter into the flour with your fingers until it is in pea-size pieces. Add the fresh and dried blueberries and toss well.
• Make a well in the center of the flour mixture. Whisk the yogurt and egg in a small bowl, then pour into the well. Stir with a fork until all the flour is moistened, then knead with your hands until the dough comes together.
• Turn out the dough onto a floured surface and pat into a 7-inch round. Cut into 8 wedges; arrange 1 to 2 inches apart on the baking sheet. Sprinkle with turbinado sugar.
• Bake the scones until they puff up and are set and golden, about 25 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.
• Whisk the confectioners' sugar and blueberry juice in a small bowl until thick and smooth. Drizzle over the scones. Let stand until the glaze sets, about 20 minutes.

Steps:

• Preheat the oven to 425 degrees. In a small bowl, toss the blueberries with 1 tablespoon of flour and the cinnamon. Set aside.
• In a large bowl, combine the 2 2/3 cups flour, all but 1 tablespoon of the sugar, the baking powder and the salt and mix well. Using a pastry cutter, cut the well-chilled butter into the dry ingredients, working quickly, until the mixture resembles coarse meal. Beat the egg with 1/2 cup of the milk and, using a fork, combine this mixture with the flour and butter mixture.
• Divide the dough into 2 balls. Lightly flour a work surface and roll each ball into a 7-inch circle. Sprinkle the blueberries across 1 circle. Top with the second circle and use your hands to carefully mesh the circles together. Pat or lightly roll the dough out until the circle is about 12 inches across. (Don't mush the berries.)
• Cut the circle into 10 wedges. Brush the tops of the scones with the remaining milk, dust with the remaining sugar and transfer to 1 or more ungreased baking sheets, leaving an inch between each scone. Bake 12 to 15 minutes. Cool on a wire rack.