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 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.
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 MAPLE SCONES
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
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 WITH LEMON GLAZE
Provided by Tyler Florence
Time 40m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
MAPLE-OATMEAL SCONES
Steps:
- Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
- Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
- Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
- To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
BLUEBERRY SCONES
Make and share this Blueberry Scones recipe from Food.com.
Provided by Mimi Hiller
Categories Scones
Time 1h17m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust rack to center of oven, and heat to 400 degrees.
- Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 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.
- Stir in blueberries and zest. 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.
- Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 6-inch square about 1 1/4 inches thick.
- Using a floured knife, cut into four 3-inch squares.
- Cut squares in half on the diagonal to form eight triangles.
- Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
- Bake until golden brown, 20 to 22 minutes.
- Transfer scones from baking sheet to wire racks to cool.
Nutrition Facts : Calories 277.3, Fat 13.9, SaturatedFat 8.2, Cholesterol 83, Sodium 377.8, Carbohydrate 33.4, Fiber 1.5, Sugar 7.6, Protein 5.3
BLUEBERRY PECAN SCONES
These scones are great any time of year using fresh or frozen blueberries. I serve them alone as a snack or as part of a meal.
Provided by Taste of Home
Time 45m
Yield 8 scones.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon zest just until moistened. , Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet. , Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 261 calories, Fat 11g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 452mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
APPLE SCONES
This has a terrific aroma and taste. These scones are perfect for tea.
Provided by Carol
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
- Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
- Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 24.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 263.6 mg, Sugar 8.1 g
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.
LEMON LAVENDER BLUEBERRY SCONES
Outta Sight! Healthy, reduced fat, and unbelievably tasty! I served these at a family brunch and they were received quite well. If omitting the fruit, add nuts for textural stimulation. These would be great at Easter Brunch or in late summer when blueberries and lavender are in season. Recipe adapted from jemangelaville.com recipe
Provided by BelovedRooster
Categories Scones
Time 35m
Yield 15 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Zest lemon, set aside. Reserve lemon flesh for juice.
- Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
- Cut in butter until the texture resembles a coarse meal.
- Squeeze lemon into the soymilk and add to the scone mixture.
- Pour in maple syrup and combine until dough just comes together.
- Gently fold in blueberries. Batter will be moist.
- Spoon scone batter on a parchment-lined baking sheet.
- Sprinkle the tops lightly with some sugar, if desired.
- Bake for about 20 minutes or until lightly golden on top.
Nutrition Facts : Calories 166, Fat 5.4, SaturatedFat 3, Cholesterol 12.2, Sodium 200.7, Carbohydrate 27.8, Fiber 3.7, Sugar 7.5, Protein 4.2
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
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
More about "blueberry maple scones food"
MAPLE BLUEBERRY SCONES – FLOURIST
From flourist.com
Author Tina Lau
BLUEBERRY SCONES WITH MAPLE GLAZE - RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
BLUEBERRY & ORANGE MAPLE SCONES - RECIPES, COOKING TIPS ...
From foodista.com
SUPER-EASY RECIPES FOR BLUEBERRY CORNMEAL SCONES WITH ...
From cbc.ca
ALMOND FLOUR BLUEBERRY SCONES - THE ALMOND EATER
From thealmondeater.com
MAPLE BLUEBERRY EINKORN FLOUR COCONUT OIL SCONES RECIPE ...
From foodal.com
PALEO BLUEBERRY SCONES - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
BLUEBERRY SCONES – KODIAK CAKES
From kodiakcakes.com
MAPLE BLUEBERRY SCONES - JOY THE BAKER
From joythebaker.com
RECIPES | MARY BERRY
From maryberry.co.uk
MAPLE BLUEBERRY BUCKWHEAT SCONES - THE BOJON GOURMET
From bojongourmet.com
BLUEBERRY SCONES WITH WHIPPED MAPLE BUTTER — ELIZABETH ...
From elizabethraybould.com
VEGAN LEMON AND BLUEBERRY SCONES RECIPE - BBC FOOD
From bbc.co.uk
WITHIN THE KITCHEN: BLUEBERRY MAPLE SCONES | SCONES, YUMMY ...
From pinterest.ca
BLUEBERRY & ORANGE MAPLE SCONES - FOODS AND DIET
From foodsanddiet.com
BLUEBERRY MAPLE ROUND SCONES - HOME FRONT COOKING
From homefrontcooking.com
MAPLE BLUEBERRY SCONES RECIPES - PURE MAPLE SYRUP
From puremaple.co.uk
MAPLE LEMON BLUEBERRY SCONES — COOKING WITH THE PAN
From cookingwiththepan.com
BLUEBERRY SCONES - COOK WITH KUSHI
From cookwithkushi.com
BLUEBERRY SCONES RECIPE - MAKEBETTERFOOD.COM
From makebetterfood.com
BLUEBERRY & ORANGE MAPLE SCONES - SPOONACULAR
From spoonacular.com
BLUEBERRY MAPLE SCONES | RECIPE | SCONE RECIPE, SCONES ...
From pinterest.com
JOANNE CHANG’S MAPLE-BLUEBERRY SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
EASY MAPLE SCONES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BLUEBERRY MAPLE - RECIPES | COOKS.COM
From cooks.com
EASY BLUEBERRY SCONES - NEW ENGLAND TODAY
From newengland.com
PALEO BLUEBERRY SCONES WITH MAPLE GLAZE - PALEO GRUBS
From paleogrubs.com
GLAZED BLUEBERRY-MAPLE SCONES — COOKING WITH CLASS ...
From cookingwclass.com
BLUEBERRY MAPLE SCONES ~ GOOD FOOD CORNER
From goodfoodcorner.blogspot.com
MY FAVORITE BLUEBERRY SCONES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
7 BLUEBERRY MAPLE SYRUP SCONES IDEAS | BREAKFAST BRUNCH ...
From pinterest.ca
BLUEBERRY SCONE DOUGH | BREAKFAST DELIVERY | SCHWAN'S ...
From schwans.com
WHOLE WHEAT BLUEBERRY MAPLE SCONES - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
MAPLE BLUEBERRY DROP SCONES WITH MAPLE GLAZE (+BUTTERMILK ...
From mintandmallowkitchen.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