The BEST Scones Recipe
If you’ve ever wanted to try your hand at making Homemade Scones From Scratch, you’ve come to the right place! My Best-Ever Scones Recipe is made with just a handful of pantry staples and can be loaded up with any of your favorite mix-ins, meaning flaky, buttery breakfast perfection is never far from reach.
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BLUEBERRY SCONES RECIPE
These blueberry scones are so delicious. Check out my easy recipe using pantry and refrigerated items to make these scones. And if that's not enough, don't forget to make the yummy lemony drizzle for the top of these blueberry scones. Finger licking good. Please LIKE, SHARE, COMMENT, AND SUBSCRIBE for much more.
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Blueberry Scones- Martha Stewart
For a truly tender scone, be sure not to over-mix the dough and it really only requires light kneading. And, an over-baked scone will result in a dry scone.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Whole-Grain Blueberry Scone Recipe - How to Make a Blueberry Scone
Learn how to make a Whole-Grain Blueberry Scone Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Blueberry Scone recipe!
HOW TO MAKE SCONES | basic scone recipe
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INGREDIENTS:
2 cups (8.5 oz, 238 gr) all-purpose flour
1/2 cup (3.5 oz, 98 gr) granulated sugar
1 TBSP baking powder
1/2 tsp Morton kosher salt or table salt (use 1 tsp if using Diamond Kosher)
1/2 cup (1 stick, 4 oz, 112 gr) very cold unsalted butter, cut into small cubes
1 large egg, cold
1/2 cup (4 fl oz, 118 ml) heavy cream, cold
1 cup fresh or frozen blueberries or other mix-in (optional)
a few tablespoons of additional heavy cream for brushing the tops
turbinado sugar for sprinkling the tops (optional)
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Today we are learning the process of how to make scones that are light, tender, fluffy, and moist! This is a basic scone recipe that you can keep plain or you can add mix-ins to make something more like an American style bakery scone. Today we are using the basic scone recipe to make Blueberry Lemon Scones. This is the last video in the Quick Bread Series. Watch the whole playlist to learn all about quick breads!
*WATCH THE WHOLE QUICK BREAD SERIES:
*FULL BASIC SCONE TUTORIAL:
*BLUEBERRY LEMON SCONES:
*CHOCOLATE CHIP SCONES:
*STRAWBERRY & CREAM SCONES:
*LEMON SCONES:
#sconerecipe #baking #bakerbettie
BLUEBERRY SCONE RECIPE!!! Light, fluffy scones!
#weekendatthecottage #easydeliciousrecipes #blueberryscones
For the full recipe:
Fina Scroppo, the Healthy Italian, is in the kitchen making her fabulous BLUEBERRY SCONE RECIPE. Who wants some?
Everyone knows I’m a big fan of sharing the cottage experience with family and friends. If you’re a cottage owner, you already know that your little piece of paradise is special, yet the true magic happens when we open our refuge to others. Seeing them enjoy it always brings such great joy.
Having guests in our midst also gives us an opportunity to learn a thing or two, especially when they’re like my friend Fina, ready to share a favourite recipe. Fina Scroppo, author of The Healthy Italian (links to the cookbook below), recently visited and shared her BLUEBERRY SCONE RECIPE. We’ve searched for a superior scones recipe for a long time, and Fina’s is exactly that.
Ready to make Fina’s BLUEBERRY SCONE RECIPE? Let’s get started!
GOOD STUFF
We appreciate how Fina kept the list of ingredients to readily available ones. The only two that might not be on hand are the blueberries and spelt flour. Blueberries grow wild up here in Ontario, so making the recipe with freshly picked wild berries will be like a dream come true. However, if you’re planning a trip to the grocery store, conventional will do just fine.
The spelt flour should be easy enough to find in the organic or health food dry goods section at your local supermarket. Can’t find it? Fina suggests swapping it out with whole wheat.
LIGHT AND CREAMY
Keeping these scones light in texture and creamy in flavour is all thanks to Fina’s brilliant use of Greek yogurt and 5% cream. I was especially interested to see how these two ingredients performed when the scones were baked, and leave it to our expert to know her stuff – the finished scones are perhaps the lightest we’ve ever tasted.
CUT IT OUT!
There were two moments in the making of this recipe that changed the way I think about scones, the first being when Fina said not to be shy when flouring the work surface. It’s okay for the scones to have a little flour clinging to the dough when they head to the oven to bake.
Second thing was the way we form the dough and cut the scones into their distinctive triangular shape. You’ll see when you make the recipe, cutting a square into sixteen equal triangles was like a culinary geometry class. Fear not, you’ll do great!
SERVE ‘EM UP!
Here’s a prediction: you’re going to end up like us and serve Fina’s BLUEBERRY SCONE RECIPE for breakfast, at brunch, as an afternoon snack, dessert and even late night before bed. These homemade scones are perfect anytime. That said, feel free to serve them as she suggests with a sprinkling of icing sugar, a dollop of crème fraîche or clotted cream, butter, and even blueberry jam. It’s all quite fabulous!
Special thanks to our dear friend Fina Scroppo for sharing her fabulous recipe for scones. Don’t forget to drop us a line in the comments on how you make or enjoy your scones - we’d love to hear from you.
Feeling blue? You won’t be after trying this BLUEBERRY SCONE RECIPE. Enjoy!
INGREDIENTS
1 cup of all-purpose flour
¾ cup of spelt or whole-wheat flour and more for kneading
1 tablespoon of baking powder
3 tablespoons of granulated sugar
3/4 teaspoon of kosher salt
4 tablespoons of butter, cold
2 eggs, beaten
½ 1/2 cup of Greek yogurt, plain or vanilla
2 tablespoons of 5% cream
1 cup of fresh blueberries
icing sugar for dusting
Crème fraîche or clotted cream for serving (optional)
INSTRUCTIONS
1. Preheat oven to 400°F with oven rack in the middle position. Line a baking sheet with parchment paper.
2. In a large bowl, combine flours, baking powder, sugar and salt. Grate or thinly slice butter into flour mixture, using your fingers to break it up further until well combined into flour mixture.
3. In a medium bowl, whisk together eggs, yogurt and light cream.
4. Make a well in the dry ingredients and pour in liquid mixture. Stir lightly with fork, then use your hands to knead until just combined. Gently fold in blueberries.
5. Turn the dough onto a well-floured surface and form into a roughly 9 x 9-inch square, about 1-inch thick. Using a floured knife, cut it into four equal squares. Cut those squares in half on a diagonal, then once more, to create 16 mini triangles.
6. Transfer the triangles to the baking sheet and bake until golden, about 16 to 18 minutes. Let cool. Sprinkle with icing sugar and serve with crème fraîche or clotted cream, if using.
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