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
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
BLUEBERRY SCONES
Provided by Robert Irvine : Food Network
Time 50m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and on low fan speed, if using a convection oven.
- By hand in a large bowl, blend the butter pats with the flour, granulated sugar, brown sugar, baking powder and salt until the butter has been combined. Add the blueberries and mix well, being careful not to crush all the berries.
- In second bowl with a whisk, blend the half-and-half, cream and egg. Stir in the flour mixture and mix until the dough comes together. This is our scone dough. If the blueberries are very juicy and the dough is still quite sticky, add an additional 2 to 3 tablespoons flour and mix briefly to bring the dough together.
- Remove the scone dough from the bowl and gently knead on a floured counter, rolling 5 to 6 times, ensuring not to overblend; this will result in a tough dough. Divide the dough into 12 even triangular shape portions. Arrange on a cookie sheet and bake until the tops are slightly browned, 15 to 20 minutes. Remove from the oven and transfer the scones to a serving platter.
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
These scones, created by Joanne Chang for her Flour Bakery & Cafe in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours - but don't think of them as health food. They've also got crème fraîche and plenty of butter. They're big. They're glazed. And they've got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn't until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it's coated with flour. In Ms. Chang's recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender.
Provided by Dorie Greenspan
Categories breakfast, brunch, snack, dessert
Time 1h
Yield 8 scones
Number Of Ingredients 13
Steps:
- In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
- Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
- In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
- Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
- Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
- While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
- As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they're warm. Let cool on the baking sheet for 30 minutes, then serve.
EMILY'S BLUEBERRY SCONES
Emily Hoffman, host of "Whole Living" on Martha Stewart Living Radio (Sirius channel 112), shares her recipe for blueberry scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 9 large scones
Number Of Ingredients 10
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.
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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.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
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