Blueberry Scones Recipe | Better Than Starbucks
Blueberry Scones Recipe | Better Than Starbucks
#recipe #cookingwithrexy #blueberryscones #pastry
Ingredients & measurements:
Bake @ 350 for 25 minutes, or until golden brown. Everyone’s oven is different, so keep an eye on them. ☺️
Scones:
2 cups of all-purpose flour (plus more for rolling)
1/2 cup of sugar
2 & 1/2 tsp of baking powder
1/2 teaspoon of salt (I use pink Himalayan, Kosher works as well)
1 stick of butter, frozen (grated) (I use salted)
1/2 cup of buttermilk, plus 2 tbsp for brushing tops of scones, prior to baking.
1 large egg
2 tsp of vanilla extract
2 cups of fresh blueberries
1 tsp of lemon zest
1/2 tsp of orange zest
Glaze: 1 - 2 cups of powdered sugar & a few tbsp of lemon juice - fresh or bottle. (I eyeball this until it’s the consistency I want)
Enjoy! ????????
HOW TO MAKE SCONES RECIPE + Easy Lemon Glaze
Buttery and flaky on the outside with a soft and tender center. These Blueberry Scones are bursting with sweet jammy blueberries and so decadent drizzled with a lemon glaze.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SCONES RECIPE INGREDIENTS:
►2 cups all-purpose flour
►3 Tbsp granulated sugar
►1 Tbsp baking powder
►1/2 tsp fine sea salt
►1/2 cup (1 stick) cold unsalted butter, diced
►1 large egg, cold, lightly beaten
►1/2 cup cold heavy whipping cream + 2 Tbsp to brush the tops
►1 tsp vanilla extract
►1 cup blueberries
►1 Tbsp coarse/ raw sugar to sprinkle
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Vanilla Recipe:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 Dry ingredients prep
1:34 Adding fruit to scones
1:59 Wet ingredients prep
2:19 Combining everything together
2:58 How to form scones
3:54 Topping for scones
4:24 How to bake scones
4:59 How to make lemon glaze
6:02 Drizzling glaze on scones
7:11 Taste test
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The Secret for always get Tall Scones | Blueberry Lemon Scones #shorts
Forget flat scones! With this recipe you'll get TALL, flaky, moist and tender blueberry lemon Scones that melt in your mouth!
In the recipe below I show you all the tips to always get tall and thick scones with many flaky butter layers:
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The Trick to Buttery Flaky Blueberry Scones
Blueberry scones are the perfect breakfast. Thick flaky buttery sweet biscuit dough tossed with fresh blueberries and topped off with a sweet powdered sugar glaze.
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Ingredients for this Recipe:
For the Scones:
• 4 cups all-purpose flour
• 1 cup sugar + 2 tablespoons sugar
• 1 tablespoon baking powder
• pinch of sea salt
• 1 1/3 sticks cold unsalted butter
• 1 cup cold buttermilk
• 2 large eggs
• 1 ½ cups fresh blueberries
• melted unsalted butter
For the Glaze:
• ½ cup sifted powdered sugar
• 1 to 2 tablespoons whole milk
Makes 12 scones
Prep Time: 10 Minutes
Cook Time: 30 minutes
Resting Time: 90 minutes
1. Preheat the oven to 375°.
2. Add the flour, 1 cup of sugar, baking powder and salt to a large bowl and mix with a whisk.
3. Next, grate the butter on a cheese grater and fold it into the dry ingredients.
4. In a separate bowl whisk together the buttermilk and eggs and add it to the bowl with the dry ingredients and using a rubber spatula or spoon mix until it becomes a dough.
5. Fold in the blue berries gently until completely combined into the dough.
6. Place the dough onto a clean surface dusted with flour and roll out until it is 1” thick.
7. Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
8. Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
9. Remove the dough and brush with melted butter and sprinkle with 2 tablespoons of sugar.
10. Bake at 375° for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
11. Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze leftover.
CHEF NOTES:
• To make homemade buttermilk whisk together 1 cup of whole milk with 1 tablespoons of white distilled vinegar. You can also sub the vinegar with lemon juice.
• GLAZE: You can also replace the milk with fresh squeezed lemon juice to enhance the flavor of the blueberry scones.
• STORING AND FREEZING BLUEBERRY SCONES: Blueberry scones can be stored wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. Blueberry scones also freeze well wrapped tightly in plastic for up to 3 months. Simply thaw in the refrigerator a day before wanting to serve them.
BLUEBERRY SCONE RECIPE!!! Light, fluffy scones!
#weekendatthecottage #easydeliciousrecipes #blueberryscones
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Fina Scroppo, the Healthy Italian, is in the kitchen making her fabulous BLUEBERRY SCONE RECIPE. Who wants some?
Everyone knows I’m a big fan of sharing the cottage experience with family and friends. If you’re a cottage owner, you already know that your little piece of paradise is special, yet the true magic happens when we open our refuge to others. Seeing them enjoy it always brings such great joy.
Having guests in our midst also gives us an opportunity to learn a thing or two, especially when they’re like my friend Fina, ready to share a favourite recipe. Fina Scroppo, author of The Healthy Italian (links to the cookbook below), recently visited and shared her BLUEBERRY SCONE RECIPE. We’ve searched for a superior scones recipe for a long time, and Fina’s is exactly that.
Ready to make Fina’s BLUEBERRY SCONE RECIPE? Let’s get started!
GOOD STUFF
We appreciate how Fina kept the list of ingredients to readily available ones. The only two that might not be on hand are the blueberries and spelt flour. Blueberries grow wild up here in Ontario, so making the recipe with freshly picked wild berries will be like a dream come true. However, if you’re planning a trip to the grocery store, conventional will do just fine.
The spelt flour should be easy enough to find in the organic or health food dry goods section at your local supermarket. Can’t find it? Fina suggests swapping it out with whole wheat.
LIGHT AND CREAMY
Keeping these scones light in texture and creamy in flavour is all thanks to Fina’s brilliant use of Greek yogurt and 5% cream. I was especially interested to see how these two ingredients performed when the scones were baked, and leave it to our expert to know her stuff – the finished scones are perhaps the lightest we’ve ever tasted.
CUT IT OUT!
There were two moments in the making of this recipe that changed the way I think about scones, the first being when Fina said not to be shy when flouring the work surface. It’s okay for the scones to have a little flour clinging to the dough when they head to the oven to bake.
Second thing was the way we form the dough and cut the scones into their distinctive triangular shape. You’ll see when you make the recipe, cutting a square into sixteen equal triangles was like a culinary geometry class. Fear not, you’ll do great!
SERVE ‘EM UP!
Here’s a prediction: you’re going to end up like us and serve Fina’s BLUEBERRY SCONE RECIPE for breakfast, at brunch, as an afternoon snack, dessert and even late night before bed. These homemade scones are perfect anytime. That said, feel free to serve them as she suggests with a sprinkling of icing sugar, a dollop of crème fraîche or clotted cream, butter, and even blueberry jam. It’s all quite fabulous!
Special thanks to our dear friend Fina Scroppo for sharing her fabulous recipe for scones. Don’t forget to drop us a line in the comments on how you make or enjoy your scones - we’d love to hear from you.
Feeling blue? You won’t be after trying this BLUEBERRY SCONE RECIPE. Enjoy!
INGREDIENTS
1 cup of all-purpose flour
¾ cup of spelt or whole-wheat flour and more for kneading
1 tablespoon of baking powder
3 tablespoons of granulated sugar
3/4 teaspoon of kosher salt
4 tablespoons of butter, cold
2 eggs, beaten
½ 1/2 cup of Greek yogurt, plain or vanilla
2 tablespoons of 5% cream
1 cup of fresh blueberries
icing sugar for dusting
Crème fraîche or clotted cream for serving (optional)
INSTRUCTIONS
1. Preheat oven to 400°F with oven rack in the middle position. Line a baking sheet with parchment paper.
2. In a large bowl, combine flours, baking powder, sugar and salt. Grate or thinly slice butter into flour mixture, using your fingers to break it up further until well combined into flour mixture.
3. In a medium bowl, whisk together eggs, yogurt and light cream.
4. Make a well in the dry ingredients and pour in liquid mixture. Stir lightly with fork, then use your hands to knead until just combined. Gently fold in blueberries.
5. Turn the dough onto a well-floured surface and form into a roughly 9 x 9-inch square, about 1-inch thick. Using a floured knife, cut it into four equal squares. Cut those squares in half on a diagonal, then once more, to create 16 mini triangles.
6. Transfer the triangles to the baking sheet and bake until golden, about 16 to 18 minutes. Let cool. Sprinkle with icing sugar and serve with crème fraîche or clotted cream, if using.
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