RECIPE FOR SCONES USING BUTTERMILK RECIPES
STARBUCKS BLUEBERRY SCONES - COPYCAT RECIPE | FOODTALK
Provided by Sinful Kitchen
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Prep: Preheat oven to 400. Line a baking sheet with parchment paper.
- Mix Dry Ingredients: Whisk together flour, sugar, baking powder, salt, and lemon zest for even distribution. Add the cold cubed butter. Using your fingertips or a pastry cutter, incorporate the butter into the flour, leaving pea-sized bits of butter. At this stage, there will be loose flour.
- *The key here is to barely incorporate the butter. There will be pea-sized crumbles of butter, and the flour will seem unincorporated in places. This is the desired outcome.
- Combine Ingredients: Using a wooden spoon, add the wet ingredients into the dry ingredients until just barely combined. Gently fold in the blueberries.
- Shape: Place the dough on a lightly floured surface. Gently pat into an 8 inch round shape. Cut into eight triangles and arrange 1-2 inches apart. Brush with heavy cream and, if desired, top with coarse sugar—place triangles on the baking sheet.
- Optional: If the butter has become soft, cover with cling wrap and place in the refrigerator for 15 -30 minutes.
- Bake: Bake at 400f/200c for 20 - 25 minutes or until golden brown. Let the scones cool before eating.
- Glaze (Optional): In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Drizzle the glaze across the top
STARBUCKS BLUEBERRY SCONES - COPYCAT RECIPE | FOODTALK
Provided by Sinful Kitchen
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Prep: Preheat oven to 400. Line a baking sheet with parchment paper.
- Mix Dry Ingredients: Whisk together flour, sugar, baking powder, salt, and lemon zest for even distribution. Add the cold cubed butter. Using your fingertips or a pastry cutter, incorporate the butter into the flour, leaving pea-sized bits of butter. At this stage, there will be loose flour.
- *The key here is to barely incorporate the butter. There will be pea-sized crumbles of butter, and the flour will seem unincorporated in places. This is the desired outcome.
- Combine Ingredients: Using a wooden spoon, add the wet ingredients into the dry ingredients until just barely combined. Gently fold in the blueberries.
- Shape: Place the dough on a lightly floured surface. Gently pat into an 8 inch round shape. Cut into eight triangles and arrange 1-2 inches apart. Brush with heavy cream and, if desired, top with coarse sugar—place triangles on the baking sheet.
- Optional: If the butter has become soft, cover with cling wrap and place in the refrigerator for 15 -30 minutes.
- Bake: Bake at 400f/200c for 20 - 25 minutes or until golden brown. Let the scones cool before eating.
- Glaze (Optional): In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Drizzle the glaze across the top
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