BERRY SCONES RECIPES

BLUEBERRY SCONES RECIPE | ALLRECIPES

Blueberry Scones Recipe | Allrecipes image

A good basic scone recipe with blueberries added . . . yummy!!

Provided by LindaPinda

Categories Bread Quick Bread Recipes Scone Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 scones

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

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, CarbohydrateContent 23.1 g, CholesterolContent 31.3 mg, FatContent 6.2 g, FiberContent 0.9 g, ProteinContent 3.3 g, SaturatedFatContent 3.7 g, SodiumContent 211.4 mg, SugarContent 5.8 g

BLUEBERRY SCONES RECIPE - FOOD.COM

Blueberry Scones Recipe - Food.com image

Make and share this Blueberry Scones recipe from Food.com.

Total Time 1 hours 17 minutes

Prep Time 55 minutes

Cook Time 22 minutes

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces (3/4 stick)
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon lemon, zest of, grated
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

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.

Nutrition Facts : Calories 277.3, FatContent 13.9, SaturatedFatContent 8.2, CholesterolContent 83, SodiumContent 377.8, CarbohydrateContent 33.4, FiberContent 1.5, SugarContent 7.6, ProteinContent 5.3

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