Blueberry Maple Scones Recipes

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BLUEBERRY MAPLE SCONES



Blueberry Maple Scones image

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

3 cups flour
3/4 cup cold unsalted butter
1 cup fresh or frozen blueberries
1/3 cup heavy cream
1 1/2 tbs baking powder
2/3 cup + 1/4 cup pure maple syrup, Grade A dark robust
3/4 tsp salt
1 cup powdered sugar

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.

THE BEST MAPLE BLUEBERRY SCONES



The BEST Maple Blueberry Scones image

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

Categories     Breakfast     Brunch

Time 45m

Number Of Ingredients 16

2 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 cup unsalted butter (cold, grated)
2/3 cup milk
1/2 cup yogurt or sour cream
1/3 cup maple syrup
1/4 cup sugar
1 large egg
1 cup frozen blueberries (or fresh)
1 Tbsp melted butter (for tops)
1/2 cup powdered sugar
2 Tbsp maple syrup
1/2 Tbsp milk or water

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



Blueberry Scones image

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

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

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

BLUEBERRY SCONES



Blueberry Scones image

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

Categories     Breakfast     Brunch

Time 35m

Yield 16 scones.

Number Of Ingredients 8

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries

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.

JOANNE CHANG'S MAPLE-BLUEBERRY SCONES



Joanne Chang's Maple-Blueberry Scones image

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

1 2/3 cups/240 grams whole-wheat flour
1 cup/130 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup/120 milliliters maple syrup
1/3 cup/80 milliliters buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup/125 grams fresh blueberries
1/2 cup/60 grams confectioners' sugar
2 to 3 tablespoons maple syrup

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 MAPLE SCONES



Blueberry Maple Scones image

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

Time 1h

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup frozen blueberries
½ cup white chocolate chips
½ cup heavy cream
1 large egg
½ teaspoon maple extract
½ cup unsalted butter, frozen
3 tablespoons heavy cream
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon milk, or more as needed

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, Carbohydrate 61.9 g, Cholesterol 84.3 mg, Fat 24.1 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 14.7 g, Sodium 505.3 mg, Sugar 36.1 g

BLUEBERRY SCONES



Blueberry Scones image

Provided by Molly O'Neill

Categories     brunch, side dish

Time 30m

Yield 10 scones

Number Of Ingredients 9

3/4 cup fresh blueberries
2 2/3 cups plus 1 tablespoon all-purpose flour
1/8 teaspoon cinnamon
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
1 large egg
1/2 cup plus 1 tablespoon milk

Steps:

  • Preheat the oven to 425 degrees. In a small bowl, toss the blueberries with 1 tablespoon of flour and the cinnamon. Set aside.
  • In a large bowl, combine the 2 2/3 cups flour, all but 1 tablespoon of the sugar, the baking powder and the salt and mix well. Using a pastry cutter, cut the well-chilled butter into the dry ingredients, working quickly, until the mixture resembles coarse meal. Beat the egg with 1/2 cup of the milk and, using a fork, combine this mixture with the flour and butter mixture.
  • Divide the dough into 2 balls. Lightly flour a work surface and roll each ball into a 7-inch circle. Sprinkle the blueberries across 1 circle. Top with the second circle and use your hands to carefully mesh the circles together. Pat or lightly roll the dough out until the circle is about 12 inches across. (Don't mush the berries.)
  • Cut the circle into 10 wedges. Brush the tops of the scones with the remaining milk, dust with the remaining sugar and transfer to 1 or more ungreased baking sheets, leaving an inch between each scone. Bake 12 to 15 minutes. Cool on a wire rack.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 193 milligrams, Sugar 11 grams, TransFat 0 grams

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