Blueberry And Lemon Buttermilk Scones Recipes

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BLUEBERRY BUTTERMILK SCONES



Blueberry Buttermilk Scones image

Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.

Provided by CHINER

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 12

Number Of Ingredients 12

cooking spray
2 cups all-purpose flour
4 tablespoons white sugar, divided
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup butter, cut into chunks
1 cup fresh blueberries
¾ cup buttermilk
1 egg white, lightly beaten
1 tablespoon powdered sugar, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
  • Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
  • Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
  • Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 23.5 g, Cholesterol 20.9 mg, Fat 8.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 306.3 mg, Sugar 6.8 g

BLUEBERRY AND LEMON BUTTERMILK SCONES



Blueberry and Lemon Buttermilk Scones image

Super delicious, flakey, and light. Absolutely perfect and fresh flavor. They are easy to freeze --just flash freeze them on a baking sheet for 20 minutes, then put them all together in the freezer. Then reheat so you can eat freshly baked scones whenever you like!

Provided by elisechristiane

Categories     Breakfast

Time 1h

Yield 12 scones

Number Of Ingredients 11

4 &frac 34 cup plain flour
&frac 12 cup caster (superfine)
1 tablespoon baking powder
&frac 34 tsp baking soda
1 &frac 14 tsp salt
17 tablespoons unsalted butter, cold (1 cup and 1 tbsp)
1 1/2 cups buttermilk
1 lemon, zest of, grated
7 ounces frozen blueberries
2 tablespoons melted butter
2 tablespoons raw sugar, for sprinkling

Steps:

  • Preheat the oven to 200 C (400 F) and line two trays with baking paper.
  • Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
  • Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
  • Add the buttermilk and lemon zest, and mix on a low speed until the dough begins to come together.
  • At this point, turn the dough out onto a floured surface and add the blueberries.
  • Mix the dough together with your hands, being careful not to knead it or crush the blueberries, until it comes together. You may need to add a little more buttermilk.
  • Pat the dough into a rectangle about 1.5 inches thick.
  • Using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
  • Place on the prepared baking trays, brush with melted butter and sprinkle with raw sugar.
  • Bake for 20 - 30 minutes, until golden.
  • Eat while warm!

Nutrition Facts : Calories 196.9, Fat 18.5, SaturatedFat 11.7, Cholesterol 49.6, Sodium 142.2, Carbohydrate 7.9, Fiber 0.4, Sugar 7.2, Protein 1.3

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