BLUEBERRY SCONES RECIPE INA GARTEN RECIPES

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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

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 | MARTHA STEWART



Blueberry Scones Recipe | Martha Stewart image

Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.

Provided by Martha Stewart

Categories     Bread Recipes

Total Time 50 minutes

Prep Time 20 minutes

Yield Makes 8

Number Of Ingredients 9

2 cups unbleached all-purpose flour, plus more for dusting
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed and dried
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs

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.

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