Best Summer Scones Recipes

English Scones With Mixed Summer Berries and Cream image

Provided by French Tart

Categories Scones

Time 25m

Yield 18-20 scones

Number Of Ingredients 11

500 g plain white flour, plus extra for dusting
2 eggs, beaten
75 g caster sugar
30 g baking powder
75 g butter, softened
230 ml milk
1 teaspoon vanilla extract
150 g semi-dried berries, strawberries, raspberries, blackberries, bilberries and cherries
1 egg, beaten, for egg wash
golden caster sugar, for glaze
jam and cream, to serve

Steps:

Preheat the oven to 220°C/gas 6. Grease a baking sheet.
Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
(You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.

Nutrition Facts : Calories 168.7, Fat 4.9, SaturatedFat 2.7, Cholesterol 45.9, Sodium 173.8, Carbohydrate 26.4, Fiber 0.8, Sugar 4.3, Protein 4.4

Dannon's Summer Berry Scones image

Provided by Renegade Chef

Categories Scones

Time 30m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 cup granulated sugar
6 tablespoons chilled butter, cut into pieces
1 cup blueberries or 1 cup raspberries
1 egg
3/4 cup vanilla yogurt
2 tablespoons coarse sugar

Steps:

Preheat oven to 400 degrees.
Ina bowl combine flour, baking powder, baking soda and salt.
Stir in sugar.
Add butter and, using a blender, work it into the flour mixture until it resembles a coarse meal.
Stir in berries.
In a separate bowl combine egg and yogurt and mix until blended.
Stir into flour mixture and mix until just blended (dough will be soft).
Turn onto a floured board and knead lightly 3-4 times. Pat dough into a circle about 1/2 inch thick. Cut dough into 12 wedges and place on an ungreased pan. Sprinkle scones with sugar.
Bake scones 12-14 minutes or until golden.

Nutrition Facts : Calories 173.9, Fat 6.9, SaturatedFat 4.1, Cholesterol 34.9, Sodium 294.4, Carbohydrate 24.9, Fiber 0.8, Sugar 8.3, Protein 3.4

Summer Scones image

Provided by Joan Penney @thyme4dinner

Number Of Ingredients 12

Steps:

Preheat oven 375. Line baking sheet with parchment paper.
Bring water and 1/4 c sugar to boil. Remove from heat and add dried blueberries. Allow to sit while preparing dough.
In a large bowl, add lemon zest, flour, sugar, baking powder, baking soda, and salt. Mix well.
Cut in cold butter until pieces no larger than a pea are visible.
Add buttermilk. Stir until there are no dry spots (add some of the blueberry sugar water if too dry).
Drain the blueberries reserving the sugar water for another use.
With your fingers, work the blueberries into the dough.
Pat into a 2" thick disk, move to parchment lined baking sheet.
Sprinkle disk with remaining 1 tbsp sugar. Cut into 8 triangles.
Bake at 375 for 21-25 min.