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.
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
BLUEBERRY ORANGE SCONES
These orange-infused scones are deliciously soft on the inside, crispy on the outside, and stuffed full of fresh blueberries!
Provided by Marsha
Categories Bread
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.
- Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You may also use a food processor.
- In a separate bowl or jug, whisk together the egg, heavy cream, and vanilla until combined. Add to the flour mixture and gently mix in to form a soft dough. Do not overmix. Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Transfer to the prepared baking tray, cut into 8 wedges, and pull the triangles slightly away from one another.
- Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
- Whisk together the icing sugar, and orange juice until smooth and slightly runny. Add more juice if the glaze is too thick, or more icing sugar if too runny. Drizzle over warm or room temperature scones, and enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 scone, Sodium 203 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BLUEBERRY ORANGE SCONES
Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They're great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 509mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE GLAZED BLUEBERRY SCONES {A SMALL BATCH RECIPE}
Provided by Jennie
Time 22m
Number Of Ingredients 14
Steps:
- Preheat the oven to 425ºF (220ºC). Line a small rimmed baking pan with parchment paper.
- Add the flour, sugar, baking powder, zest, and salt to a medium bowl. Whisk to combine. Scatter the butter over the flour mixture, and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces.
- Stir in the blueberries.
- Using a fork, lightly beat the egg yolk and 3 tablespoons of cream together in a small bowl. Pour over the flour mixture, and stir to combine (it'll look very sgraggly)
- Knead the dough in the bowl once or twice until it forms a shaggy-looking dough.
- Turn the dough out onto a lightly floured counter. Knead it once or twice to give the dough a smoother appearance. Using your fingertips, press the dough out into a 1/2-inch thick circle. Cut the dough into 4 triangles.
- Place the scones on the prepared baking sheet, and brush with tops with the remaining teaspoon of cream.
- Bake 12 to 14 minutes, until bottoms are deep golden and the tops are golden. Remove from oven and rest tray on a wire rack. Let cool completely before adding glaze.
- To make the glaze, combine the confectioner's sugar, orange juice, and butter in a small bowl. Whisk until smooth, and sugar is completely dissolved. Drizzle over the scones. Let the glaze set for 15 to 20 minutes before serving.
HONEY GLAZED ORANGE BLUEBERRY SCONES
Let's get sconed! These sweet and sassy honey glazed orange blueberry scones are easy to make and bursting with berry flavor! Serve them up for a tasty breakfast or brunch.
Provided by Jenn Laughlin - Peas and Crayons
Categories Breakfast
Time 30m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F and lightly grease a baking sheet.
- If using frozen berries, defrost before baking. The recipe might still work with fully frozen berries but I haven't tested it out yet. So defrost 'em or simply grab a carton of fresh berries!
- In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter with a pastry cutter. I don't own one so I minced the chilled butter into small cubes and then cut into the flour mixture using a pair of sharp knives. You can also easily grate the butter into the flour using a box/cheese grater.
- Add your orange zest.
- In a separate bowl, whisk together your egg, milk, yogurt and vanilla.
- Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour the egg mixture into the center.
- Stir until just moistened, then carefully fold/knead in blueberries. Some will remain whole and some may smush into oblivion, blueberries have a mind of their own. At this point the mixture will probably seems fairly dry, which is absolutely what we're going for here! If needed, add a tablespoon of milk to moisten and knead for 3-4 strokes in the bowl.
- Grab a sheet of parchment paper and lightly sprinkle with flour to prevent sticking.
- Gently knead your dough until smooth, trying not to exceed 12-15 total strokes if possible. Shape into a 7 inch circle on your baking sheet and cut into wedges.
- Glazing pre-baking will give you a crusty-crunchy-sweet outer layer to your scones. If you prefer them softer on top add the glaze after baking. Or you can go nuts and add some before and a little extra after. I might be guilty of the latter. Love it so.
- If you've decided to add your glaze prior to baking, add a light drizzle to the scones and sprinkle each with a teeny bit of sugar.
- Bake at 400F for 15-20 minutes, until golden, using a toothpick to test the center.
- Move to a wire rack to cool and enjoy! They're fabulous straight from the oven or cooled to room temperature.
- In case you actually wind up with leftovers, wrap tightly with saran wrap and store at room temperature for up to four days. They're great for grab-and-go breakfasts and snacks!
Nutrition Facts : Carbohydrate 54 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 172 mg, Fiber 2 g, Sugar 20 g, Calories 324 kcal, ServingSize 1 serving
BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS
A triple combination of deliciousness. These scones are sure to vanish quickly.
Provided by Sarah Bowdidge
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
- Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
- Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
- Bake in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.9 g, Cholesterol 3.4 mg, Fat 12.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 4.1 g, Sodium 184.7 mg, Sugar 7.5 g
COPYCAT PANERA ORANGE SCONES
Copycat Panera Orange Scones are an easy recipe to replicate the bright and soft orange scones from Panera. Tons of orange flavor and a softer not crunchy scone, these are the perfect companion to morning coffee.
Provided by aseasonedgreeting
Categories Scone
Time 27m
Number Of Ingredients 2
Steps:
- Heat oven to 400. Combine the sugar and orange zest. Stir in the flour, baking powder, baking soda, and salt. Add in butter, using a pastry cutter combine until mixture has formed a coarse meal. (See the step by step photos in the post)
- In another bowl, combine the sour cream and the egg. Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form. Using your hand, form dough into a ball and make sure all the dough crumbs are combined into the dough.3. Place on a lightly floured surface and form into a circle about 7″ wide. Cut into 8 triangles. Place on a lightly greased baking sheet and bake 16-17 minutes.4. To make the glaze, combine all ingredients in a small bowl. When scones have cooled, spoon glaze evenly over each scone. Let set, then repeat to double-glaze if you have any left.
BLUEBERRY SCONES
These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam
Provided by Edd Kimber
Categories Afternoon tea, Brunch, Snack
Time 40m
Yield makes 8
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
- In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
- Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
ORANGE GLAZED BLUEBERRY SCONES
This was originally posted by Mean Chef; I had a nearly identical recipe posted, minus only the orange glaze. I got my version off a homeschool mom email loop; you know these have to be easy to do if we can make them while drilling multiplication tables and talking about Ancient Egypt. ;o)
Provided by winkki
Categories Scones
Time 40m
Yield 6-12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
- Cut in butter using 2 forks or a pastry blender.
- The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
- Mix just to incorporate, do not overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
- Fold the blueberries into batter, being careful not to bruise.
- Drop large tablespoons of batter on an ungreased cookie sheet.
- Bake for 15 to 20 minutes until brown.
- Cool before applying orange glaze.
- To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler.
- Cook until butter and sugar are melted and mixture has thickened.
- Remove from heat and beat until smooth and slightly cool.
- Drizzle or brush on top of scones and let glaze get hazy and hardened.
Nutrition Facts : Calories 538.6, Fat 13.3, SaturatedFat 7.8, Cholesterol 62.7, Sodium 618, Carbohydrate 100.2, Fiber 4.7, Sugar 56.7, Protein 7.5
THE BEST SCONES RECIPE
No, your scone is NOT supposed to be a sad dry heap of useless carbs! The best scones are crispy on the edges and tender in the middle. They are buttery, flaky, perfectly moist pieces of breakfast perfection that are surprisingly easy to make with a few tips. Don't let the sad coffeehouse selections fool you into thinking you don't like scones. You just haven't tried this recipe yet!
Provided by Karen
Time 1h5m
Number Of Ingredients 17
Steps:
- Dry ingredients: In a large bowl, combine 2 and 1/2 cups flour, 1/2 cup sugar**, 1/2 teaspoon kosher salt, and 1 and 1/2 tablespoons baking powder.
- Wet ingredients: In another medium bowl, add 1 egg, 2 teaspoons vanilla (omit for savory scones), 1/3 cup cream and 1/3 cup sour cream. Whisk it together. Set aside.
- Cut in butter: Now back to the dry ingredients. Use a pastry cutter to cut in the COLD or frozen butter. You can also grate the butter using a cheese grater and mix it in that way. Cut the butter in until it is incorporated and there are still pieces of butter about the size of a pea. Don't overdo it! See photos.
- Add the wet ingredients to the dry ingredients. Use a wooden spoon to stir it together until it forms a shaggy dough.
- Coat your hands with flour and finish kneading the dough in as few strokes as possible. (Overworking the dough makes for a tough scone.) Use your hands to fold the dough on top of itself, creating more and more layers until it has come together and all the flour is incorporated. You can add a tablespoon or two of ice cold water if you think it's necessary. I try to get the dough to come together in 5-8 folds. Do your best and remember that you will get better with practice!
- Mix-ins: At this point add in any mix ins you plan to use. (If you want to add cream cheese like you can see in the photos, chop an 8 ounce block of cream cheese into 1/2 inch chunks. Coat with 1/3 to 1/2 cup sugar in a bowl, making sure all the cream cheese is coated. Carefully fold into the dough.)
- Prepare a work space with plenty of flour. I like to use a pastry cloth. Transfer the dough to the work place and use your hands to shape the dough into a 6 to 8 inch circle. I like really thick, tall scones. The thicker your circle of dough is, the taller your scones will be. If you added mix ins, your circle will be a bit larger.
- Use a sharp knife or pizza cutter to cut the circle in half. Cut each half into 3 equal triangles.
- Place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Place the scones at least 3 inches apart from each other.
- Freeze for 30 minutes.*** If you don't have room in your freezer, you can put them in the fridge for 45 minutes. If you don't have room to chill a whole baking sheet, place the scones on a plate and then transfer to the baking sheet when they are frozen/cold.
- 15 minutes before the scones are done freezing, turn your oven on to 400 degrees F.
- Place the cold scones on a baking sheet if you haven't done so yet.
- Brush the top of each scone with cream. This will make the scones get nice and brown. Top each scone with coarse sugar if you like, or a bit of salt if you are doing savory scones.
- Bake: Put the scones in the oven and bake for 10 minutes at 400 degrees.
- Turn the heat down to 375 without opening the oven.**** Bake for another 8-15 minutes, until the tops are golden brown. DO NOT OVER BAKE. This is where the magic happens, so stay nearby. If you over bake your scones, they will be dry even if you did everything else right. If you are not sure, use a spatula to lift up one of the scones. If they are a nice golden brown on the bottom, they are done.
- Remove from the oven and let set up on the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
- Make the glaze: in a small bowl, whisk or use an electric beater to cream 2 tablespoons of very soft butter. Add 1 and 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon kosher salt, and 1 tablespoon milk. Whisk together and add more milk until you have a consistency you like. Drizzle over the tops of the scones and let harden (it usually takes 20-30 minutes.)
- Top your scones with butter and jam! They are great reheated in the microwave.
- Store scones covered on the counter for 2-4 days. They are best eaten on day 1 so that you can get those crispy edges. After storing for a while it's hard to avoid a bit of sogginess. (Starbucks solves this problem but leaving them out in the air, but then eventually the center gets dried out. So, pick your poison. Or just eat all 6 scones single handedly on day 1. No judgment here.)
Nutrition Facts : ServingSize 1 scone, Calories 802 kcal, Fat 41 g, SaturatedFat 24 g, Cholesterol 148 mg, Sodium 928 mg, Carbohydrate 101 g, Fiber 1 g, Sugar 59 g, Protein 9 g, TransFat 1 g, UnsaturatedFat 13 g
ORANGE GLAZED BLUEBERRY SCONES
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
- Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze.
- To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
ORANGE BLUEBERRY SCONES
This is from Womans world from last year. I am always looking for a grab while you go snack. This is very nice and it has only 3 g fat. Time does not include the cooling time.
Provided by bigbadbrenda
Categories Breakfast
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 Line a jellyroll pan with foil; coat with cooking spray.
- Combine flour , sugar, cornmeal, baking powder and salt.
- With a pastry blender or 2 knives cut in butter and 1 tsp of the zest until well combined.
- Stir in buttermilk and egg white until a soft dough forms.
- Gently stir in blueberries.
- With Moist hands transfer dough to a floured surface and shape into a 8 in round.
- Cut into wedges and place 2 inches apart on pan.
- Bake 8-12 minutes or until golden brown
- Cool Completely.
- In a small bowl combine the confectioners sugar with 1/2 tsp zest and 1- 2 tbsp water stir until smooth .
- Drizzle over scones.
More about "orange blueberry scones food"
KETO ALMOND FLOUR SCONES - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (280)Calories 215 per servingCategory Breakfast
- In a large mixing bowl, whisk together the egg, butter, sweetener, vanilla, orange zest, and kosher salt.
- Gradually mix in the almond flour, then the baking powder. Mix with a rubber spatula and then use your hands to turn the mixture into dough. The dough should not be crumbly or stiff. If it's dry, add a little water, a teaspoon at a time, until it's smooth and pliable but not sticky.
- Gently add the blueberries. I use my hands to gently mix them in. Sometimes I reserve a few and gently press them into the tops of the scones after I cut them. It's not mandatory, but it looks pretty.
BLUEBERRY SCONES - RICARDO
From ricardocuisine.com
5/5 (78)Total Time 48 minsCategory Main DishesCalories 240 per serving
BLUEBERRY ORANGE SCONES RECIPE - PLUM DELUXE
From plumdeluxe.com
ORANGE BLUEBERRY SCONES - BURNBRAE FARMS
From burnbraefarms.com
BLUEBERRY ORANGE SWEET ROLLS - A LATTE FOOD
From alattefood.com
5/5 (1)Estimated Reading Time 6 mins
- Dissolve yeast into 1/2 cup of warm milk. Once it turns foamy you know it's activated (about 4-5 minutes). If it doesn't turn foamy, your yeast is dead and you'll need to use another packet.
- Punch down the dough and roll it out into a rectangle on a lightly floured surface. The dough should be about 14x8" or 1/8" - 1/4" thick.
- Mix melted butter, orange juice, zest, powdered sugar, and milk together. Once it reaches your desired consistency, pour over the warm cinnamon rolls.
SCONES: 15 RECIPES FOR SCONES - LOSE WEIGHT BY EATING
From loseweightbyeating.com
5/5 (3)Total Time 32 minsCategory Breakfast, DessertCalories 173 per serving
- Whisk flour, sugar, baking powder and baking soda together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until the chunks of butter are small as peas.
- In a separate bowl combine the applesauce and almond milk. Slowly add to the flour mixture stirring until just combined.
- Flour a clean surface, split the scone batter in two dough balls on the floured surface. Squish and mold into two round discs, then use a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.
LEMON BLUEBERRY SCONES - A LATTE FOOD
From alattefood.com
5/5 (9)Category BreakfastServings 8Total Time 43 mins
- In the bowl of a standing mixer (or a large bowl if you don't have a standing mixer), mix flour, baking powder, and salt together. Next, add in the lemon sugar.
- With a pastry cutter, a fork, or your standing mixer, work the cold butter (a few pieces at a time) into the flour mixture, until the mixture resembles coarse crumbs.
GLAZED LEMON BLUEBERRY SCONES RECIPE {LOW CALORIE}
From loseweightbyeating.com
5/5 (4)Total Time 32 minsCategory Breakfast, DessertCalories 140 per serving
- Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest together in a large bowl or your big standing mixer.
- Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.
- Mix in the Greek yogurt until just combined, then add in blueberries and fold in gently with a rubble spatula.
WILD BLUEBERRY ORANGE SCONES - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
Reviews 18Category Baked GoodsServings 8Estimated Reading Time 4 mins
- Cut in the hard coconut oil with a fork or your finger tips, working it into the flours until itâ??s evenly dispersed and the mixture is crumbly.
ORANGE BLUEBERRY IRISH SODA BREAD SCONES - WYSE GUIDE
From wyseguide.com
4.3/5 (3)Calories 439 per servingCategory Dessert
- In a large bowl, sift the powdered sugar. Add the orange zest and juice. Whisk until smooth, adding more orange juice for a thinner glaze and more sugar for a thicker glaze.
BLUEBERRY SCONES - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (136)Total Time 44 minsServings 12Calories 170 per serving
- Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment., Whisk the dry ingredients in a bowl.
- Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer.
- Gently mix the blueberries with the dry ingredients., Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract.
ORANGE BLUEBERRY SCONES - SMELLS LIKE HOME
From smells-like-home.com
Reviews 5Estimated Reading Time 3 mins
ORANGE BLUEBERRY SCONES : BREAKFAST RECIPES : HEALTHY ...
From drgourmet.com
Cholesterol 9mg 3%Sodium 297mg 12%Saturated Fat 2g 10%Total Fat 3g 5%
CRANBERRY ORANGE SCONES (VIDEO) - VALENTINA'S CORNER
From valentinascorner.com
5/5 (3)Calories 366 per servingCategory Dessert
CRANBERRY ORANGE SCONES RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
5/5 (1)Category Brunch, Breakfast, Bread, IngredientCuisine AmericanTotal Time 1 hr 7 mins
LEMON BLUEBERRY SCONES WITH LEMON GLAZE | FOODTALK
From foodtalkdaily.com
Servings 8Total Time 30 mins
EASY-TO-MAKE BLUEBERRY SCONES RECIPE - FOOD STORAGE MOMS
From foodstoragemoms.com
Ratings 3Category BreakfastCuisine AmericanTotal Time 50 mins
CRANBERRY, ORANGE, PECAN SCONES - RECIPES - SUR LE PLATSUR ...
From surleplat.com
Total Time 10 mins
BLUEBERRY SCONES - READER'S DIGEST CANADA
From readersdigest.ca
BLUEBERRY ORANGE SCONES - AUDWAY
From theaudway.com
BLUEBERRY ORANGE SCONES - ANOMALI FOOD KITCHEN
From anomalifood.blogspot.com
BLUEBERRY SCONES - NEOCATE
From neocate.com
ORANGE BLUEBERRY SCONES | RECIPES | FOODSERVICE | BURNBRAE ...
From servicesalimentaires.burnbraefarms.com
33 BEST CRANBERRY ORANGE SCONES WITH BUTTERMILK IDEAS ...
From pinterest.ca
EASY ORANGE BLUEBERRY SCONES RECIPE WITH SWEET ORANGE ...
From flipboard.com
BLUEBERRY AND ORANGE SCONES - KEMMY RECIPES
From kemmyrecipes.net
HOW TO PREPARE BLUEBERRY ORANGE SCONE
From the-star.co.ke
ALL RECIPES CRANBERRY ORANGE SCONES - RUMBLE.COM
From rumble.com
EASY ORANGE BLUEBERRY SCONES RECIPE WITH SWEET ORANGE ...
From 30seconds.com
BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS RECIPES
From tfrecipes.com
90 ORANGE SCONES IDEAS | SCONES, SCONE RECIPE, COOKING RECIPES
From pinterest.ca
BLUEBERRY SCONES RECIPES - FOOD NEWS
From foodnewsnews.com
ORANGEGLAZEDBLUEBERRYSCONES RECIPES
From tfrecipes.com
STARBUCKS BLUEBERRY SCONES RECIPES - FOOD NEWS
From foodnewsnews.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