Simple And Yummy Blueberry Scones Recipes

LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
• Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

SIMPLE AND YUMMY BLUEBERRY SCONES

Steps:

• First preheat oven to 425°F.
• Then take out a large baking sheet and grease it; set it aside.
• In a large bowl, you will need to combine your flour, baking powder, salt, sugar, and allspice.
• Cut your butter into flour mixture with pastry knife (or a fork if you don't have one - you can even use your hands) making sure to cut it through until it looks crumbly.
• Now you will need to make a well in the center of this mixture and add the milk.
• Beginning stirring mixture, then add your blueberries, and finish stirring until dough forms.
• If you feel that it is not forming well, you can always add a tiny bit of milk to make it all come together, but be careful not to add much more milk, and do NOT overwork the dough.
• Now you must form the dough into one large round (like a ball), and flatten it out into a 10 inch disk.
• With a sharp knife, cut the dough into 10 wedges; you can do so by cutting it exactly as you would cut a pie!
• Slide disk of scone wedges on to baking sheet sheet (not necessary to separate at this time). Brush tops with cream, and sprinkle sugar over the cream.
• Bake scones for 15 minutes, or until golden brown.
• Remove from baking sheet when done, and cut the wedges where you made your cuts earlier.
• Serve warm with my blueberry sauce or with butter and honey!
• You can even eat them plain!

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!!

BLUEBERRY SCONES

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.

YUMMY AND SIMPLE BLUEBERRY SAUCE (GOES WITH MY BLUEBERRY SCONES!

Steps:

• Blend the blueberries and lemon juice in your blender.
• Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
• Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
• Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
• ENJOY!