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Blueberry Scones

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Blueberry Scones

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Blueberry Scones Recipe Blueberry Scones Recipe

These smooth scones characteristic contemporary blueberries, which leak rivulets of purple-blue juice into the dough round them as they bake, making for a particularly engaging presentation. Use wild (low-bush) blueberries if you’ll in finding them; they are much smaller than cultivated (high-bush) blueberries, and distribute themselves extra readily all over the scone dough.

At a look

Prep
Bake
Total
Yield
12 scones

Nutrition data

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour; or 1 cup King Arthur Unbleached All-Purpose Flour + 1 cup King Arthur White Whole Wheat Flour or Organic White Whole Wheat Flour
  • half of teaspoon salt
  • 1/Four cup granulated sugar
  • 1 tablespoon baking powder
  • 6 tablespoons chilly butter, minimize into items
  • 1 cup contemporary blueberries; or Blueberry Jammy Bits
  • 2 massive eggs, overwhelmed
  • 1/Four cup yogurt, simple or flavored (vanilla is excellent)
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon rind (zest), or 1/Four teaspoon lemon oil
  • half of teaspoon almond extract
  • 2 tablespoons glowing white sugar, for sprinkling on most sensible

  • eight half of oz. King Arthur Unbleached All-Purpose Flour; or Four 1/Four oz. King Arthur Unbleached All-Purpose Flour + Four oz. King Arthur White Whole Wheat Flour or Organic White Whole Wheat Flour
  • half of teaspoon salt
  • 1 three/Four oz. granulated sugar
  • half of ounce baking powder
  • three oz. chilly butter, minimize into items
  • five oz. contemporary blueberries; or Blueberry Jammy Bits
  • 2 massive eggs, overwhelmed
  • 2 oz. yogurt, simple or flavored (vanilla is excellent)
  • 1 teaspoon vanilla extract
  • three/eight oz. grated lemon rind (zest), or 1/Four teaspoon lemon oil
  • half of teaspoon almond extract
  • 1 1/Four oz. glowing white sugar, for sprinkling on most sensible

  • 241g King Arthur Unbleached All-Purpose Flour; or 120g King Arthur Unbleached All-Purpose Flour + 113g King Arthur White Whole Wheat Flour or Organic White Whole Wheat Flour
  • half of teaspoon salt
  • 50g granulated sugar
  • 12g baking powder
  • 85g chilly butter, minimize into items
  • 142g contemporary blueberries; or Blueberry Jammy Bits
  • 2 massive eggs, overwhelmed
  • 57g yogurt, simple or flavored (vanilla is excellent)
  • 1 teaspoon vanilla extract
  • 11g grated lemon rind (zest), or 1/Four teaspoon lemon oil
  • half of teaspoon almond extract
  • 36g glowing white sugar, for sprinkling on most sensible

Instructions

  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
  2. Whisk the dry elements in a bowl. Add the butter and paintings it into the dry elements till the combination is erratically crumbly; use your palms, a pastry blender, or an electrical mixer. Gently combine the blueberries with the dry elements.
  3. Stir in combination the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry elements and stir very gently, simply till blended. The dough will likely be somewhat wet, like cookie dough.
  4. Use a muffin scoop, jumbo cookie scoop, or 1/Four-cup measure to scoop the dough onto the ready sheet in scant 1/Four-cupfuls, leaving about 2″ between every.
  5. Brush every ball of dough with somewhat of milk or cream, and sprinkle with coarse glowing sugar.
  6. Bake the scones for 20 to 24 mins, or till frivolously browned and a cake tester or toothpick inserted right into a scone comes out dry. Remove from the oven, and serve heat. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for roughly eight to 10 mins.
  7. Store scones, neatly wrapped, at room temperature for a number of days. Freeze for longer garage.

Nutrition Information

  • Serving Size62g
  • Servings Per Batch12
Amount Per Serving:
  • Calories170
  • Calories from Fat60
  • Total Fat7g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol45mg
  • Sodium220mg
  • Total Carbohydrate25g
  • Dietary Fiber1g
  • Sugars9g
  • Protein4g

* The vitamin data supplied for this recipe is decided by way of the ESHA Genesis R&D instrument program. Substituting any elements might exchange the posted vitamin data.

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