Best Emilys Blueberry Scones Recipes

BLUEBERRY SCONES

Blueberry Scones image

A good basic scone recipe with blueberries added . . . yummy!!

Provided by LindaPinda

Categories Bread Quick Bread Recipes Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

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!!

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g

BLUEBERRY SCONES

Blueberry Scones image

I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. -Joan Francis, Spring Lake, New Jersey

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 16 scones.

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries

Steps:

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Nutrition Facts : Calories 220 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 274mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY SCONES

Blueberry Scones image

Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 50m

Yield Makes 8

Number Of Ingredients 9

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed and dried
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs

Steps:

Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.