Kittencals Jumbo Bakery Shop Blueberry Sour Cream Scones Recipes

BLUEBERRY SCONES

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.

CORNMEAL BLUEBERRY SCONES

Steps:

• Preheat oven to 450°F Coat a large baking sheet with cooking spray; set aside.
• In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center.
• Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
• Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds.
• Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.
• *Leave berries in the freezer until ready to toss with cornstarch.

KITTENCAL'S JUMBO BAKERY SHOP BLUEBERRY SOUR CREAM SCONES

Steps:

• Set oven to 350 degrees F.
• Line a baking sheet with parchment paper or lightly grease.
• In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
• In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
• Using a pastry blender cut in cold butter cubes.
• Add in the sour cream mixture; mix JUST until moistened.
• Gently mix in the fresh blueberries.
• Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
• Cut dough into 12 even wedges.
• Place the wedges onto the prepeared baking sheet about 2-inches apart.
• Bake for about 12-15 minutes or until the the bottoms are browned.
• Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

BLUEBERRY SCONES

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• Sift the flour, cream of tartar, baking soda and salt into a bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Stir in the sugar, blueberries, and enough milk to mix to soft dough.
• Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
• Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
• Bake at 425 degrees F for 10 minutes.Enjoy with butter or jam and a cup of tea!

BLUEBERRY BREAKFAST SCONES

Steps:

• Preheat an oven to 400*.
• Line a baking tray with parchment paper.
• Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the eggs and cream with a knife. Gently mix in the blueberries with your hands.
• Turn the dough out onto a lightly floured surface and press it into a 6 x 6-inch square. Cut the pastry into quarters, then halve each quarter. Place the scones onto the prepared baking tray and brush with the egg and milk glaze. Bake for 15-20 minutes, or until golden. Serve warm with butter, if you like.