Best Blueberry Orange Scones With White Chocolate Chunks Recipes

WHITE CHOCOLATE BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl combine flour, baking powder, salt and sugar.
• Cut the butter into this mixture until mixture is crumbly.
• Add white chocolate chips and blueberries, and toss with the flour mixture.
• Add buttermilk and mix until ingredients hold together.
• Place dough mixture on a floured surface and pat into a 9 x 9 inch square.
• Cut square into thirds.
• Then cut each third into three triangles and place 1 inch apart on a cookie sheet.
• Lightly dust each scone with powdered sugar.
• Bake for 10 minutes and then transfer scones to cooling racks.

BLUEBERRY WHITE CHOCOLATE SCONES

Steps:

• Combine flour, baking powder, salt and sugar.
• Cut butter into small pieces on floured surface.
• Add to dry mixture and mix with pastry cutter until crumbly.
• Add white chocolate and blueberries and toss with flour mixture.
• Add buttermilk and mix until ingredients hold together.
• Place dough mixture on floured surface and pat into a 9 X 9 square.
• Cut into thirds.
• Cut each third into three triangles and place on cookie sheet.
• Lightly dust each scone with white sugar.
• Bake at 375 for 10 minutes.

BLUEBERRY-LIME SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, 1/3 cup sugar, baking powder, salt, and baking soda together in a large bowl. Grate butter into flour mixture; toss and mix until mixture looks like coarse meal.
• Whisk sour cream, egg, and lime zest together in a small bowl; add to flour mixture along with blueberries. Mix with a fork to form a dough. Turn dough out onto the prepared baking sheet. Pat into a 7-inch round. Cut into 8 wedge-shaped pieces and separate scones. Sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until light golden brown, about 18 minutes. Cool 5 to 10 minutes before serving.

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.

BLUEBERRY ALMOND SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
• Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
• Bake until golden brown, about 15 minutes.

BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS

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.