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.
How to Bake Easy Awesome Cranberry Lemon Scones (3)
How to Bake Easy Awesome Cranberry Lemon Scones
Oh! These are the flakiest and most delicious scones I have ever had.
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Recipe Ingredients
*******************
2 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
1/8 tsp salt
(sifted)
1 tbsp grated lemon zest (or orange)
1/2 cold salted butter
1/2 cup whipping cream
1/4 cup of milk
1 tsp vanilla extract
1 egg
1 cup of cranberries
Glaze
******
1/2 cup of icing sugar
2 tbsp fresh lemon juice
❤️ Please watch my video for further instructions ❤️
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All About Yeast
****************
Instant Yeast
When it’s made it is dried more quickly and milled into finer particles.
It can be mixed right into dry ingredients.
It dissolves and activates faster.
It doesn’t need to be proofed.
It gives two separate rises.
Active Dry Yeast
It’s Granular.
Needs to be dissolved in warm water before adding to the dry ingredients.
Dormant till proofed.
Rapid Rise Yeast
The same as Instant yeast but in addition enzymes and other additives are included to make the dough rise faster.
You can skip the first rise of the dough and shape the loaves right after kneading.
Quicker baking.
All yeasts can be interchangeable
Store yeast in the freezer
If you are adding butter, eggs, milk and sugar the bread will rise more slowly
Testing Yeast
Measure out the liquid (room temperature or lukewarm water) for your recipe and pour a half a cup of it into a bowl. Sprinkle the yeast and a pinch of sugar over the top, give it a stir and let it stand a few minutes. If the yeast is still active it will dissolve completely into the water and the liquid will start to bubble.
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Susan King
Professional Baker Teaches You How To Make CITRUS SCONES!
Tea scones are delicious, but what do you do when you want to bring a great looking and great tasting treat to your next gathering? You add Currants and Oranges into the mix! Follow along as Chef Anna Olson teaches you how to make amazing Currant Orange Tea Scones. Don't forget to use the recipe in the description!
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Recipe (a list of substitutions are at the end of the recipe)
Makes about 16 tea (small) scones
Prep Time: 15 minutes
Bake Time: 18 minutes
Ingredients
3 cups (450 g) all-purpose flour
¼ cup (50 g) granulated sugar
4 tsp (12 g) baking powder
½ tsp (2.5 g) salt
2 tsp (10 mL) finely grated citrus zest (lemon, lime or orange)
¾ cup (175 g) cold butter, cut into pieces
¾ cup (175 mL) cold milk (1% or 2%)
1 large egg
1 large egg yolk (reserve the white for brushing the scones)
½ cup (125 mL) add-ins (**see note below)
cinnamon sugar for sprinkling
Directions
1. Preheat the oven to 375 °F (190 °C) and line 1-2 baking trays with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the grated citrus zest and mix in. Add the butter and cut this in using a pastry cutter, two butter knives or your fingertips, until no large pieces are visible and the mixture is a rough, crumbly texture. Use your hands to rub the mixture between your palms to flatten any butter pieces – this helps to make the scones flaky.
3. In a separate bowl, whisk the milk, egg and egg yolk together. Make a well in the centre of the flour mixture and add the milk all at once. Use a spatula or wooden spoon to mix everything together just until it starts to come together but it is still rough and crumbly. Turn everything out onto a clean surface and sprinkle the add-ins overtop. Use your hands to bring the dough together, and to flatten and fold the dough over a few times – this works the currants into the dough and helps build layers to promote flakiness.
4. Flatten the dough with your hands, to just under an inch (2.5 cm) thick and use a 2 ½-inch (7.5 cm) round cutter to cut out scones. Arrange these on the baking tray, leaving 2 inches (5 cm) between them. Brush the tops of the scones with the egg white and sprinkle with cinnamon sugar. Bake the scones for about 18 minutes, until golden brown on the bottom and lightly browned on top. Cool the scones on a rack
The scones are best enjoyed the day they are baked.
**Add-ins
Raisins
Dried currants
Dried cranberries, blueberries, cherries or other chopped dried fruit
Chopped pecans
Chopped Walnuts
Chocolate Chips (white, milk or dark)
Any combination of the above you might like, to total of ½ cup (125 mL)
Or, for savoury:
1 cup (110g) grated cheese (skip the cinnamon sugar)
1 Tbsp chopped chives, green onions, rosemary or basil
Substitutions
For all-purpose flour:
whole wheat flour, gluten-free flour blend, bread flour
For sugar:
Brown sugar, coconut palm sugar
Maple syrup or honey (reduce milk to ½ cup/125 mL)
For baking powder:
1 ½ tsp baking soda + 1 Tbsp lemon juice added with milk
½ tsp instant yeast (let scone dough sit in fridge overnight)
¼ cup (60 mL) sourdough discard (reduce milk by ¼ cup/60 mL)
For butter:
Salted butter (omit salt)
Virgin coconut oil, margarine (vegan if necessary, not soft, omit salt)
For milk:
Oat, almond, soy or rice milk
Evaporated milk, tinned coconut milk
In a pinch, juice, cold tea or water
For egg & yolk:
Stir 2 Tbsp ground flaxseed into 3 Tbsp water and let sit 1 minute
90 g silken tofu, well-beaten
6 Tbsp (90 mL) additional milk
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Fluffy & Buttery Easy Cranberry Orange Scones Recipe | The BEST Scones!
CLICK BELOW FOR RECIPE! ????????????
Buttery, fluffy and delicious bakery-style cranberry orange scones with a simple orange glaze. These are the most delicious scones, perfect with a cup of coffee or tea anytime of the day! They’re dotted with fresh and dried cranberries, lots of orange zest, and they’re not too sweet.
Plus, you can make the dough the night before and bake in the cranberry scones in the morning. Nothing beats fresh and warm pastries in the morning!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:51 Mixing Dry Ingredients
01:50 Mixing Wet Ingredients
02:44 Making the Dough
03:53 Chilling Instructions
04:45 Shaping the Scones
05:45 Baking Instructions
06:00 Easy Orange Glaze
06:49 Taste Test
#baking #cranberry #orange #scones #dessert #tatyanaseverydayfood #brunch
Breakfast Recipe: Raspberry Lemon Scones by Everyday Gourmet with Blakely
I LOVE scones! They're so easy to make and they're so delicious. You can whip these up in no time for a special breakfast treat! Don't forget to LIKE, SHARE, COMMENT, and SUBSCRIBE to Everyday Gourmet with Blakely for more delicious videos! For complete recipe go to Follow me on IG @everydaygourmetwithblakely