WHITE CHOCOLATE BLUEBERRY SCONES RECIPE - FOOD.COM
Make and share this White Chocolate Blueberry Scones recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 9 scones, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl combine flour, baking powder, salt and sugar.
- Cut the butter into this mixture until mixture is crumbly.
- Add white chocolate chips and blueberries, and toss with the flour mixture.
- Add buttermilk and mix until ingredients hold together.
- Place dough mixture on a floured surface and pat into a 9 x 9 inch square.
- Cut square into thirds.
- Then cut each third into three triangles and place 1 inch apart on a cookie sheet.
- Lightly dust each scone with powdered sugar.
- Bake for 10 minutes and then transfer scones to cooling racks.
Nutrition Facts : Calories 258.7, FatContent 8.7, SaturatedFatContent 5.3, CholesterolContent 16.5, SodiumContent 535.5, CarbohydrateContent 41, FiberContent 1.3, SugarContent 15.7, ProteinContent 4.8
BLUEBERRY MAPLE SCONES | ALLRECIPES
This blueberry scone recipe uses a tried-and-true basic recipe and technique, but a few different ingredients are added to create a new family favorite.
Provided by ColdColdKev
Categories Bread Quick Bread Recipes Scone Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt in a large bowl. Add frozen blueberries and white chocolate chips; stir until evenly distributed and blueberries are coated.
- Whisk 1/2 cup heavy cream, egg, and maple extract together in a small bowl.
- Remove butter from the freezer and grate onto a plate with a box grater. (I recommend using the biggest size grating side.) Add butter to the flour mixture and toss a couple of times to evenly distribute and cover the butter pieces. Drizzle cream-egg mixture over the flour mixture while stirring. Continue tossing until incorporated, about 30 seconds; dough will be shaggy at this point. Work dough with your hands until it forms a single mass.
- Lift and place dough onto a lightly floured surface. Shape into a 1-inch thick circle. Use a knife or scraper to cut dough into 8 triangular-shaped pieces.
- Place scones onto the prepared baking sheet, about 1/2 inch to 1 inch apart. Brush the tops with remaining 3 tablespoons heavy cream.
- Bake in the preheated oven until tops are golden brown, about 20 minutes. Remove from the oven and allow to cool until they can be handled but are still warm, 5 to 10 minutes.
- Meanwhile, combine confectioners' sugar and vanilla in a bowl. Slowly add milk, stirring until you get a drizzling consistency.
- Drizzle glaze over the warm scones, back and forth in a zig-zag pattern. Arrange scones on a dish and allow glaze to set for 5 to 10 minutes before serving.
Nutrition Facts : Calories 481 calories, CarbohydrateContent 61.9 g, CholesterolContent 84.3 mg, FatContent 24.1 g, FiberContent 1.4 g, ProteinContent 5.5 g, SaturatedFatContent 14.7 g, SodiumContent 505.3 mg, SugarContent 36.1 g
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