Perfect Blueberry Scones Recipes

BLUEBERRY SCONES

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.

PERFECT BLUEBERRY SCONES

Steps:

• Adjust rack to centre of oven, and heat to 400 degrees.
• Place a piece of parchment on a baking sheet, and set aside.
• In a large bowl, sift together flour, 4 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.
• 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.
• 5. Turn out onto a lightly floured surface, and knead a few times to mix well.
• 6. Pat dough into a 8-inch square about 1 inch thick.
• Take blueberries from freezer and place them in single layer across dough, pressing lightly into dough.
• Gently fold dough in half and make sure blue berries stay inside.
• Delicately, spread dough out with floured hands to form a 6x6 square, about 1 and 1/2 inch thick.
• 7. Using a sharp knife, cut into four 3-inch squares.
• 8. Cut squares in half on the diagonal to form eight triangles.
• 9. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. I like to use a coarse sugar on top.
• 10. Bake until golden brown, 20 to 22 minutes.
• 11. Transfer scones from baking sheet to wire racks to cool.

BLUEBERRY SCONES

Steps:

• Preheat oven to 425ºF (220ºC)
• In large bowl, stir together flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in blueberries.
• Add buttermilk to mixture all at once, stirring with fork to make soft, slightly sticky dough.
• With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times.
• Gently pat out dough into 3/4-inch (2 cm) thick round.
• Using a 2 1/2-inch (6 cm) floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repat dough once; cut out more rounds.
• Brush tops of scones with egg. Bake in oven for 12 to 15 minutes or until golden. Let cool on racks.
• Variation: Cheese and Herb:

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!!