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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HOW TO MAKE SCONES RECIPE + Easy Lemon Glaze
Buttery and flaky on the outside with a soft and tender center. These Blueberry Scones are bursting with sweet jammy blueberries and so decadent drizzled with a lemon glaze.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SCONES RECIPE INGREDIENTS:
►2 cups all-purpose flour
►3 Tbsp granulated sugar
►1 Tbsp baking powder
►1/2 tsp fine sea salt
►1/2 cup (1 stick) cold unsalted butter, diced
►1 large egg, cold, lightly beaten
►1/2 cup cold heavy whipping cream + 2 Tbsp to brush the tops
►1 tsp vanilla extract
►1 cup blueberries
►1 Tbsp coarse/ raw sugar to sprinkle
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 Dry ingredients prep
1:34 Adding fruit to scones
1:59 Wet ingredients prep
2:19 Combining everything together
2:58 How to form scones
3:54 Topping for scones
4:24 How to bake scones
4:59 How to make lemon glaze
6:02 Drizzling glaze on scones
7:11 Taste test
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BLUEBERRY SCONE RECIPE!!! Light, fluffy scones!
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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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How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.
Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.
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American Lemon Blueberry Scones Recipe
Find the blueberry scones recipe here on my website:
In this episode of In The Kitchen With Matt, learn how to make super yummy American lemon blueberry scones. These are perfect for breakfast or brunch or just a snack.
#scones #blueberries
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