The Best Blueberry Scones Ever Recipe 465 Food

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.

THE BEST BLUEBERRY SCONES EVER RECIPE - (4.6/5)

Steps:

• 1. Adjust oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper. 2. Freeze and then grate 8 T butter on the large holes of a box grater. Keep frozen until needed. Place the berries i the freezer until needed. Whisk the milk and sour cream together in a medium bowl and refrierate until needed. 3. Whisk the flour, sugar, baking powder, baking soda, lemon zest, and salt together in a medium bowl. Add the frozen, grated butter and toss with your fingers until throughly coated. Fold in the chilled milk mixture with a rubber spatula until just combined (do not overmix). 4. Turn out the dough and any floury bits onto a well floure counter or board. Lightly flour your hands and the dough and knead the dough gentlt 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking. 5. Roll out the dough into a 12 inch flat square. Fold the top, bottom, and then sides of the dough over the center to form a 4 inch square. Transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes (do not overchill). 6. Transfer the dough to a lightly floured counterand roll again into a 12-inch square. Sprinkle the berries evenly over the dough and press them lighlty into the dough. Loosen the dough from the counter with a bench scraper (or a thin metal spatula), roll it into a tight log, and pinch the seam closed. Lay the dough seam side down and press into a 12 by 4-inch rectangle. Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles. 7. Place the scones on the prepared baking sheet. Melt the remaining 2 T butter, then brush the butter over the scones before sprinkling them lightly with extra sugar. Bake until the scone tops are lightly golden brown, 18 to 25 minutes, rotating the baking sheet halfway through baking. Tansfer to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature. NOTE: The cut, unbaked scones can be covered and refrigerated for up to 24 hours; bake as directed. They can also be frozen for up to 1 month; cover and freeze the scones until frozen solid, about 6 hours, then transfer to a large zip lock bag. Bake the frozen scones (do not thaw) as directed, reducing the oven temperature to 375 degrees and increasing the baking time to 25 to 30 minutes.

THE BEST BLACKBERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Sift all dry ingredients in a large bowl.
• Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
• Knead to form dough. Form dough into 3-4 inch balls.
• Place on lightly greased cookie sheet and flatten slightly.
• Bake 15 - 20 minutes.
• Remove to rakes to cool. Best served warm.

BEST BLUEBERRY SCONES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the blueberries. Set aside.
• In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
• Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
• Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you're kneading). It doesn't have to be smooth. Rough and shaggy is good.
• Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
• Brush the tops of the scones with more buttermilk and bake for 20-22 minutes or until golden brown. Remove from the oven and let cool for a few minutes before glazing.
• In a small bowl, whisk together the glaze ingredients, adding in 1 tablespoon of cream or milk at a time until you reach your desired consistency. Drizzle over scones.

BLUEBERRY SCONES

Steps:

• Preheat oven to 425 degrees F.
• Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.
• Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned.
• Break into wedges and serve hot with butter.

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!!