Blueberry Sour Cream Scones Food

BLUEBERRY SOUR CREAM SCONES

Steps:

• Preheat oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside.
• In a medium-size mixing bowl using a whisk sift together the 2 1/4 cups flour, sugar, baking powder, salt and nutmeg. Toss blueberries with 1 tsp flour, set aside.
• Using a pastry blender or 2 forks, cut butter into dry ingredients until it resembles cornmeal. Mix in blueberries until evenly distributed. Make a well in the center.
• Whisk together sour cream. heavy cream, egg, and vanilla. Gradually mix into dry ingredients until fully moistened.
• Turn the dough out onto a non stick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough. Pat the dough into an 8 inch circle that is about 1 inch thick.
• Use a sharp knife dipped in flour to cut dough into wedges. Brush tops with cream and sprinkle with turbinado sugar.
• Bake for 22-25 minutes or until lightly golden.
• To make glaze: Mix together powdered sugar, cream and vanilla. May add additional heavy cream until desired consistency. Drizzle over warm scones just before serving, if desired.
• Serve warm with fresh whipped cream and lemon curd or jam.

BLUEBERRY SCONES WITH LEMON GLAZE

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.

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:

• 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.

KITTENCAL'S JUMBO BAKERY SHOP BLUEBERRY SOUR CREAM SCONES

Steps:

• Set oven to 350 degrees F.
• Line a baking sheet with parchment paper or lightly grease.
• In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
• In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
• Using a pastry blender cut in cold butter cubes.
• Add in the sour cream mixture; mix JUST until moistened.
• Gently mix in the fresh blueberries.
• Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
• Cut dough into 12 even wedges.
• Place the wedges onto the prepeared baking sheet about 2-inches apart.
• Bake for about 12-15 minutes or until the the bottoms are browned.
• Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE

Steps:

• For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
• In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
• For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
• Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.

BLUEBERRY SCONES

Steps:

• 1. Heat oven to 425 degrees F. Grate 8 Tbsp.(1 stick) butter on big holes of a box grater, place back in freezer. Melt 2 Tbsp. butter and set aside.
• 2. Wisk together milk and sour cream. Refrigerate until needed. In mixing bowl, wisk flour, sugar, baking powder, baking soda, salt and lemon zest. Add frozen butter to flour mixture and toss with fingers until throughly coated.
• 3. Add milk mixture to flour mixture; fold milk into flour with rubber spatula until just combined. Transfer dough to liberly floured work surface. Dust surface of dough with flour. With floured hands, knead dough 6 to 8 times, until it holds together in a ragged ball, adding flour as needed to prevent sticking.
• 4. Roll dough into aprox. 12" square. Fold dough in thirds, like a business letter. Lift short ends of dough and fold into thirds again, to form aprox. 4" square. Transfer to a lightly floured plate and chill in freezer 5 min.
• 5. Transfer dough to floured work surface and roll aprox. 12" square. Sprinkle blueberries evenly over surface of dough, then press down so blueberries are slightly embedded. Roll dough (may have to use a bench scrapper or spatula to help lift dough) pressing to form a tight log, 12" X 4" rectangle. Use a sharp knife, cut rectangle crosswise into 4 equal rectangles (I would call them more like squares). Cut each rectangle (or square) diagonally to form 2 triangles and transfer to parchemnt lined baking sheet.
• 6. Brush tops with melted butter and sprinkle tops with sugar. Bake until tops and bottoms are brown, 18-25 minutes.
• 7. TO MAKE AHEAD: After placing scones on baking sheet, either refrigerate or freeze. IF REFRIGERATED: When ready to bake heat oven to 425 and follow directions in step 6. IF FROZEN: Heat oven to 375 and follow directions in step 6 and extend baking time to 25 to 30 minutes.
• 8. MY NOTES: 1. I used 1 cup of frozen blueberries and 1/2 c. frozen raspberries. If using frozen fruit, do not thaw. 2. I did not use the whole milk and sour cream. Instead I used 1 c. buttermilk. They still turned out great. 3. The flour I used was just All Purpose, It was not unbleached. 4. I will admitt my dough did not have much of a shaggy look to it. I suppose that could have been because I used buttermilk instead of the sour cream and whole milk. Or maybe I folded milk into flour a little more than I should have. 5. Make sure you use plenty of flour on your work surface and on top of the dough. It is a very soft and sticky dough. 6. For the sugar on buttered tops, I used Sanding Sugar. I think it made them even crunchier. 7. Next time I make these I want to try finely diced apple and raisins mixed with a little cinnamon.
• 9. Variation: Apple Raisin Cinnamon. Follow directions above, replace blueberries with 1 c. small diced apple, 1/2 raisins, 2 tsp. brown sugar and 1/4 tsp. cinnamon. Mix together well and sprinkle on dough as indicated in step 5.