RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Bread Recipes 4SCONE RECIPES >>>>> >  Blueberry Scones



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Also see article on Blueberries
by Jennifer A. Wickes ©2005

Yields: 8 scones

• 2 cups all-purpose flour
• 1/2 cup blueberries
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter
• 1 large egg -- beaten
• 1 tsp. lemon zest
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/4 cup heavy whipping cream
• 1/4 cup buttermilk

• 1 large egg -- beaten
• 1 tablespoon heavy cream

Preheat oven to 375 °F (190 °C) with rack in center of oven. Line a baking sheet with parchment paper or lightly spray with a non-stick vegetable oil. To make the glaze, mix together the beaten egg with the cream. Set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or fingertips. This mixture should look like coarse crumbs. In a small measuring cup, combine the whipping cream, buttermilk, beaten egg, lemon zest, vanilla and lemon extracts. Make a well in the center of the dry ingredients and add the liquid, stirring with a woodeover-mix until the batter forms moist clumps. The batter will be sticky. Do not overmix. Carefully, add the blueberries.

Gather dough together with your hands and transfer to a lightly floured surface. Gently knead for about 10 seconds until dough forms a ball and is smooth. Pat dough into a 7 inch (17.5 cm) circle that is about 1 inch (2.5 cm) thick. Using a sharp knife, cut circle into 8 triangular sections. With a pastry brush, brush off excess flour from scones, and place scones on prepared baking sheet. Brush the tops of scones with the glaze and sprinkle lightly with sugar (if desired).

Bake for approximately 15 minutes, until lightly browned, or a toothpick inserted in the middle of the scone comes out clean. Remove from oven. Transfer to a wire rack to cool.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages