BLUEBERRY MAPLE SCONES
We always freeze a handful of these scones to have on hand for when company calls! Just whip up the maple glaze and POOF you have a great sweet treat to serve! *Recipe slightly adapted from The Official Maple Cookbook
Provided by Butternut Mountain Farm
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.Oil and flour a baking sheet.In a large bowl, combine flour, blueberries, salt and baking powder with a fork.With a food processor or by hand, cut in butter until it resembles coarse meal.Whisk together maple syrup and cream.Form a well inside the dry ingredients and slowly pour in the liquids. Mix lightly with a fork just until the mixture holds together in a soft dough.Turn dough out onto floured surface and knead gently eight times.With lightly floured rolling pin, roll the dough 2 inches thick. Cut with a biscuit cutter and place on baking sheet about 2 inches apart.Back 15-20 minutes until golden brown.Makes 8-12 scones depending on your biscuit cutter size. For the glaze: In a small bowl, mix 1/4 cup maple syrup with 1 cup powdered sugar. Add more maple if the glaze is too thick to spread. Wait till scones are totally cooled. Liberally drizzle glaze on top with a small spoon.
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
These scones, created by Joanne Chang for her Flour Bakery & Cafe in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours - but don't think of them as health food. They've also got crème fraîche and plenty of butter. They're big. They're glazed. And they've got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn't until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it's coated with flour. In Ms. Chang's recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender.
Provided by Dorie Greenspan
Categories breakfast, brunch, snack, dessert
Time 1h
Yield 8 scones
Number Of Ingredients 13
Steps:
- In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
- Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
- In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
- Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
- Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
- While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
- As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they're warm. Let cool on the baking sheet for 30 minutes, then serve.
BLUEBERRY SCONES
A good basic scone recipe with blueberries added . . . yummy!!
Provided by LindaPinda
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
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!!
Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g
THE BEST MAPLE BLUEBERRY SCONES
The BEST Maple Blueberry Scones that are easy to make and perfect for brunch or a delicious treat! These better-than-the-bakery scones are slightly crumbly on the crust and perfectly soft on the inside. Light and flaky, with added depth and sweetness from the maple syrup, these scones are truly a recipe for perfection!
Provided by Desserts & Drinks
Time 45m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Mix the dry ingredients together.
- Slowly mix in the cold grated (or chopped) butter, coating the pieces of butter evenly with the dry ingredients.
- In a separate bowl, mix the yogurt, milk, maple syrup, sugar, and egg.
- Pour the liquid ingredients into the dry ingredients and mix until just well combined.
- Fold in the blueberries.
- Shape the dough into a ball and place on a floured surface.
- Flatten into an 8-10 inch circle and slice into 8 wedges.
- Place the scones on a baking sheet lined with parchment paper and lightly brush with the 1 Tbsp of melted butter.
- Bake for 25 minutes (or until the tops are golden).
- While scones are baking, whisk the glaze ingredients together until smooth.
- Let the scones cool for 5 minutes, then brush or drizzle the glaze over them.
Nutrition Facts : Calories 386 kcal, ServingSize 1 serving
BLUEBERRY SCONES
Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
- In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
- Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
- Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.
MAPLE SCONES
The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass. It's more of a traditional scone, not cakey and soft, but crumbly and robust - strong enough to stand up to a slathering of Irish butter. They're best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.
Provided by Susan Guerrero
Categories breakfast, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. In a large bowl, combine whole-wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissors-fashion, cut butter into flour mixture until mixture resembles fine crumbs.
- Add nuts or wheat berries. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again. Transfer to a lightly greased baking sheet. Pat or roll into an 8-inch disk; cut into 8 wedges, but do not separate.
- Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 12 grams, TransFat 0 grams
BLUEBERRY SCONES
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. -Joan Francis, Spring Lake, New Jersey
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.
Nutrition Facts : Calories 220 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 274mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
More about "blueberry maple scone recipes"
BLUEBERRY SCONES | RICARDO
From ricardocuisine.com
MY FAVORITE BLUEBERRY SCONES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SUPER-EASY RECIPES FOR BLUEBERRY CORNMEAL SCONES WITH …
From cbc.ca
MAPLE BLUEBERRY SCONES - JOY THE BAKER
From joythebaker.com
Reviews 145Estimated Reading Time 4 mins
BEST BLUEBERRY SCONES - CRISPY OUTSIDE & FLAKY INSIDE! - LITTLE SWEET …
From littlesweetbaker.com
BLUEBERRY MAPLE SCONES | RECIPE | SCONE RECIPE, SCONES EASY, …
From pinterest.com
MAPLE BLUEBERRY SCONES – FLOURIST
From flourist.com
BLUEBERRY SCONES RECIPE INA GARTEN RECIPES - STEVEHACKS
From stevehacks.com
CRISPY, BUTTERY BLUEBERRY SCONES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
HOMEMADE BLUEBERRY SCONES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BLUEBERRY MAPLE SCONES RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
BLUEBERRY SCONES - PREPPY KITCHEN
From preppykitchen.com
GLAZED BLUEBERRY-MAPLE SCONES — COOKING WITH CLASS | CHEF …
From cookingwclass.com
BLUEBERRY SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BLUEBERRY SCONES RECIPE SWEETENED WITH MAPLE SYRUP!
From redmillmaplesyrup.ca
BLUEBERRY SCONES RECIPE - THE SEASONED MOM
From theseasonedmom.com
BLUEBERRY MAPLE ROUND SCONES – HOME FRONT COOKING
From homefrontcooking.com
MAPLE SCONE RECIPE {BAKERY STYLE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY BLUEBERRY SCONES WITH MAPLE GLAZE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
MAPLE BLUEBERRY EINKORN FLOUR COCONUT OIL SCONES RECIPE - FOODAL
From foodal.com
WHOLE WHEAT BLUEBERRY MAPLE SCONES - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
BEST MAPLE BLUEBERRY SCONES RECIPE - HOW TO MAKE MAPLE …
From food52.com
FRESH BLUEBERRY SCONES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
PERFECT MAPLE SCONES (STEP-BY-STEP TUTORIAL) | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
HOMEMADE BLUEBERRY SCONES | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
MAPLE BLUEBERRY SCONES - WOOD'S VERMONT SYRUP COMPANY
From woodssyrup.com
THE BEST BLUEBERRY SCONES (WITH VIDEO) - MOMSDISH
From momsdish.com
EASY BLUEBERRY SCONES RECIPE – HOW TO BAKE BLUEBERRY SCONES
From eatwell101.com
MAPLE BLUEBERRY BUCKWHEAT SCONES • THE BOJON GOURMET
From bojongourmet.com
MAPLE BLUEBERRY SCONES RECIPES - PURE MAPLE SYRUP
From puremaple.co.uk
GLAZED LEMON BLUEBERRY SCONES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BETTER THAN STARBUCKS BLUEBERRY SCONES (EASY DROP SCONES STYLE!)
From mintandmallowkitchen.com
BLUEBERRY MAPLE SYRUP - ONCE UPON A CHEF
From onceuponachef.com
PALEO BLUEBERRY SCONES WITH MAPLE GLAZE - PALEO GRUBS
From paleogrubs.com
BLUEBERRY SCONE RECIPE - MINT + MALLOW KITCHEN
From mintandmallowkitchen.com
OATMEAL AND BLUEBERRY SCONE RECIPE WITH MAPLE GLAZE
From miascucina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search