Erins Blueberry Scones Recipes

BLUEBERRY SCONES

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!!

ERIN'S BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
• Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
• Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
• Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

BLUEBERRY SCONES

Steps:

• Adjust rack to center of oven, and heat to 400°. Place a baking paper or silpat 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 the cream and the eggs 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.

HEALTHY BLUEBERRY GINGER SCONES

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest.
• With two knives or a pastry cutter, cut in the butter until it resembles coarse crumbs. Do not over process!
• Stir in the ginger and blueberries.
• Add the lemon extract and tablespoon by tablespoon, mix in the lemon juice. Just add enough so that the dough holds together. If you add too much lemon juice, the scones will come out muffin-like. Some days I need 3 tablespoons and sometimes I need up to 6.
• On a piece of parchment paper or Silpat, form a circle of dough, about 3/4" thick.
• Cut out 8 triangular scones.
• Place the scones a few inches apart on the parchment paper or Silpat and sprinkle the sugar over the top, if using.
• Place the scones about 2" apart.
• Bake until the scones are slightly brown, about 12 - 15 minutes.
• Remove the scones from the oven and let cool for 5 minutes on the pan.
• Serve immediately.

EASY BLUEBERRY SCONES (FROZEN OR FRESH BERRIES)

Steps:

• Add dry ingredients to a large mixing bowl. Sift 1 to 2 times.
• In a small bowl mix eggs, heavy cream, and vanilla together. Set aside.
• Add dry ingredients to a large mixing bowl. Sift 1 to 2 times. Then add the cold grated butter. With a pastry cutter or fork, work the butter into the flour until small crumbs are formed. The flour should have a crumbly consistency.
• If Using Fresh Berries: toss them in with the flour mixture. Then make a well in the middle of the butter/flour mixture and pour in the wet mixture. If Using Frozen Berries: First make a well in the middle of the butter/flour mixture and pour in the wet mixture. Begin to mix a fork. Once it looks about halfway mixed, sprinkle the frozen berries over the dough mixture.
• With a fork or danish dough whisk, mix gently until all the ingredients are incorporated. Form into a disk about 2 inches tall. and cut into 8 wedges. You can also form into a rectangle, cut in half into two squares and then cut those two squares in half diagonally and then again to give you 8 wedges.
• Place the scones on a parchment-lined baking sheet about a 1/2 inch apart. Place in the freezer for at least 10 minutes or chill in the refrigerator for 30 minutes or until the scones are hard to the touch.
• Bake in 400° F preheated oven for 15-18 minutes or until lightly brown. Just before baking, brush the scones with a little cream and a sprinkle of raw, turbinado sugar or coarse sugar if you like. It adds sparkle and a sweet little crunch. You can also drizzle these scones with a glaze. Mix a little lemon juice with some powdered sugar and mix until there are no lumps left. Drizzle over the scones after they have cooled for at least 5 minutes. They can be warm but not hot or the glaze will melt off the scone. Enjoy!