Summer Scones Recipes
SUMMER SCONES
This is one delicious little scone. You can smell the lemon as you open the oven after baking. Lemon and blueberries are a fabulous flavor combination and perfect in this scone. The dried blueberries are sweet and plump and help the center stay soft and tender. Paired with the crunch from the sprinkled sugar crust, these scones are heavenly. A delightful treat!
Provided by Joan Penney @thyme4dinner
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Preheat oven 375. Line baking sheet with parchment paper.
- Bring water and 1/4 c sugar to boil. Remove from heat and add dried blueberries. Allow to sit while preparing dough.
- In a large bowl, add lemon zest, flour, sugar, baking powder, baking soda, and salt. Mix well.
- Cut in cold butter until pieces no larger than a pea are visible.
- Add buttermilk. Stir until there are no dry spots (add some of the blueberry sugar water if too dry).
- Drain the blueberries reserving the sugar water for another use.
- With your fingers, work the blueberries into the dough.
- Pat into a 2" thick disk, move to parchment lined baking sheet.
- Sprinkle disk with remaining 1 tbsp sugar. Cut into 8 triangles.
- Bake at 375 for 21-25 min.
DANNON'S SUMMER BERRY SCONES
Make and share this Dannon's Summer Berry Scones recipe from Food.com.
Provided by Renegade Chef
Categories Scones
Time 30m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Ina bowl combine flour, baking powder, baking soda and salt.
- Stir in sugar.
- Add butter and, using a blender, work it into the flour mixture until it resembles a coarse meal.
- Stir in berries.
- In a separate bowl combine egg and yogurt and mix until blended.
- Stir into flour mixture and mix until just blended (dough will be soft).
- Turn onto a floured board and knead lightly 3-4 times. Pat dough into a circle about 1/2 inch thick. Cut dough into 12 wedges and place on an ungreased pan. Sprinkle scones with sugar.
- Bake scones 12-14 minutes or until golden.
Nutrition Facts : Calories 173.9, Fat 6.9, SaturatedFat 4.1, Cholesterol 34.9, Sodium 294.4, Carbohydrate 24.9, Fiber 0.8, Sugar 8.3, Protein 3.4
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- Whisk flour, sugar, salt, and baking powder 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 add-ins, 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. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
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- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- Stir in the fruit, chips, and/or nuts, if you're using them., In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients.
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