Breakfast - Blueberry scones -- smitten kitchen recipes

Author: Lucas Ortiz  

Homemade copycat Starbucks blueberry scones are filled with fresh blueberries. If you are looking for a recipe for blueberry scones, you are in the right place.

Vegan Blueberry Scones

Vegan Blueberry Scones
My Vegan Blueberry Scones are crisp on the edges, soft in the middle and bursting with juicy blueberries. Made with whole grain flour, coconut oil, and only lightly sweetened with coconut sugar for a healthier breakfast treat.
Provided by: Ashley
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
  • 2 cups whole wheat white flour or whole wheat pastry flour
  • 1/4 cup coconut sugar (or dry sweetener of choice)
  • 2 1/2 tsp baking powder
  • 1/2 salt
  • 6 TBSP frozen coconut oil
  • 3/4 cup canned coconut milk (lite or full-fat both work)
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • coarse or turbinado sugar for sprinkling (optional but adds to texture)
  • Serving Size: 1/8
  • Calories: 248 calories
  • Sugar: 8g
  • Fat: 13g
  • Saturated Fat: 10g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrate: 27g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg
How to cook:
  1. Preheat oven to 400ºF and line a large baking sheet with parchment paper.
  2. In a large bowl add flour, sugar, baking powder, & salt. Whisk until well combined and set aside.
  3. Grate frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms. You can also use a food processor to pulse in frozen coconut oil.
  4. Gently stir in the coconut milk and vanilla extract to bowl of dry ingredients, careful not to over-work the dough. (Be sure to remove S-blade if using food processor). Before all the flour is mixed in, gently fold in blueberries. The dough should be thick and slightly sticky, but not too wet. Add a sprinkle of flour if dough seems too wet.
  5. With floured hands, shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Use a large sharp knife to make 8 triangle slices into dough. Gently separate the triangles and space out 2″ apart on baking sheet. Sprinkle with coarse sugar for a crunchy texture if desired.
  6. Bake for 18-25 minutes. If dough still seems soft, continue baking for another few minutes until tops are lightly golden. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
  7. Scones will stay fresh in airtight container up to 3 days. You can also double wrap scones and store in freezer up to 1 month. Thaw at room temperature or in microwave.
Notes: Name This Dish! Blueberry Scones, Directions. Preheat the oven to 425˚ F. Line a rimmed baking sheet with parchment paper. Whisk the three flours, turbinado sugar, baking powder and salt in a large …

How To Make the Best Blueberry Scones

How To Make the Best Blueberry Scones
These are buttery, flaky scones, chock full of juicy blueberries with a crunchy lemon-sugar top.
Provided by: Christine Gallary
Yields: 8 servings
Cuisine: Europe,English
Number of ingredients: 8
  • 1 medium lemon
  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup plus 1 tablespoon granulated sugar, divided
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter
  • 1 cup cold heavy cream
  • 1 cup fresh or frozen blueberries (do not thaw, see Recipe Note)
  • Saturated Fat: 14.2 g
  • Unsaturated Fat: 0.0 g
  • Carbohydrate: 36.2 g
  • Sugar: 10.7 g
  • Serving Size: Serves 8
  • Protein: 4.2 g
  • Fat: 22.9 g
  • Calories: 361 cal
  • Sodium: 256.3 mg
  • Fiber: 1.5 g
  • Cholesterol: 0 mg
How to cook:
  1. Step 1
  2. Prepare the dry ingredients. Finely grate the zest of 1 medium lemon. Place half the lemon zest, 2 cups all-purpose flour, 1/4 cup of the granulated sugar, 2 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine.
  3. Step 2
  4. Prepare the lemon sugar. Place the remaining lemon zest and remaining 1 tablespoon granulated sugar in a small bowl and rub the zest into the sugar with your fingers until fragrant.
  5. Step 3
  6. Grate in the butter. Grate 1 stick cold unsalted butter on the large holes of a box grater directly into the flour mixture. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter.
  7. Step 4
  8. Mix in the cream. Measure out 1 cup cold heavy cream. Transfer 1 tablespoon to a small bowl. Drizzle the remaining cream over the flour mixture. Stir with a silicone spatula until the cream is absorbed.
  9. Step 5
  10. Knead and shape the dough. Knead the dough in the bowl with your hands just until big clumps form and all the loose flour is incorporated (be careful not to overwork it). Gather into a ball and place on a work surface lightly dusted with flour. Roll into an 8x10-inch rectangle that’s about 1/2-inch thick, with a longer side closer to you. If the dough cracks, push it back together.
  11. Step 6
  12. Add the blueberries. Evenly arrange 1 cup blueberries in a single layer over the lower two-thirds of the rectangle, and press gently them into the dough a little (it’s fine if some break).
  13. Step 7
  14. Fold the dough. Starting with the top, berryless third, fold the dough lengthwise into thirds like a letter. If any blueberries roll out, just tuck them back in. Gently press down on the dough to compact slightly.
  15. Step 8
  16. Roll and cut the scones. Roll the dough out into an 11x4-inch rectangle that’s about 1-inch thick, again with a longer side closer to you. If the ends become tapered, square them with your hands or a bench scraper. Cut the dough crosswise into 4 pieces: cut straight down, do not saw back and forth. Cut each piece in half diagonally to form 2 triangles. Transfer the 8 scones to a large plate (or parchment paper or silicone baking mat-lined baking sheet if your freezer has the space).
  17. Step 9
  18. Top the scones. Brush a thin layer of the reserved 1 tablespoon heavy cream onto the scones. Sprinkle with the lemon sugar and gently press on it so it adheres.
  19. Step 10
  20. Freeze the scones and heat the oven. Freeze the scones for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F.
  21. Step 11
  22. Bake the scones. If needed, transfer the scones to a baking sheet lined with parchment paper or a silicone baking mat, spacing them evenly apart. Bake until light golden brown, 20 to 24 minutes. Let cool 10 minutes on the baking sheet before serving.
Notes: Lemon Blueberry Scones with a Crumb Topping, Beat on medium speed the eggs then add the cream and brown sugar, beat just until combined. In a large bowl whisk together the flour, baking powder, …

Blueberry Scones

Blueberry Scones
Blueberry scones made with freshly frozen blueberry we picked last fall here in Newfoundland, and topped with a delicious lemon glaze. Hi and welcome to our website! If you are looking for a recipe for blueberry scones, you are in the right place. So make yourself a cup of tea and seat back to watch our 10 minute video on step by step instructions of my recipe. Plus if you don't know blueberries are medically proven to be extremely healthy for you and picking them yourself you know where they came from. I will also share with you more informations about blueberries and of course my recipe. Freshly picked blueberries that was picked here in Newfoundland. This picture above was taken by me, from last fall 2018 of my blueberries picked here in Newfoundland and Labrador in my community, they are so delicious and full of antioxidants. I always make sure I freeze a couple of freezer bags full of them for through the winter months when I'm craving blueberries. Freshly picked wild Newfoundland blueberries These blueberry scones are so easy to make and they can be stored in your fridge for up to a week wrapped in saran or freezer bag. Then when you feel you like to have a few freshly baked scones then make them. Or freeze then after you bake them and have as you like them. Sprinkle a tablespoon of flour over the blueberries to toss them in. Toss your blueberries in 1 tbsp of flour to cloth them to stick to your dough when working them through the dough. When mixing the dough with your hand and form into a ball, cut the ball of dough in half and roll out with a rolling pin. After rolling the dough into a ball, work the blueberries through the dough and then cut in half. Ball of dough for blueberry scones. Wedges of dough to make blueberry scones. Please continue on to our recipe for these delicious blueberry scones, I will also share with you a link to our first and second cookbooks available on amazon and through me. Bonita's Kitchen Cookbook available on amazon and with me just send me a message.
Provided by:
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 11
How to cook:
  1. Method:
  2. In a large bowl sift in all dry ingredients and toss together, add cold cubes of butter or margarine.
  3. Start to work your butter into the dry ingredients with your hand or kitchen aid.
  4. Add 1 cup of milk and 2 tbsp of freshly squeezed lemon juice, mix together then pour it over dry ingredients and butter.
  5. Work together with your hand or kitchen aid until mixture starts to form a ball, then add your blueberries into the dough only fold them in so blueberries by hand.
  6. Sprinkle flour over counter top or wooden board, then roll out or press by hand to prevent blueberries from cracking.
  7. After cut into 12 medium wedges or 24 small wedges, place on a cookies sheet with parchment paper.
  8. Glaze Ingredients:
  9. 2 tsp, lemon juice and zest
  10. 4 to 6 tbsp, Confectionary icing sugar
  12. - In a small bowl add confectionary sugar and freshly squeezed lemon juice together then mix well together, place in a mason jar if you don't use all and keep in the fridge.
  13. - Pour equal amounts of lemon glaze over cold or warm blueberry scones just before you are ready to serve them.
  14. Baking Tips:
  15. Toss Blueberries in 1/4 cup of flour to coat them.
  16. Do not over mix the blueberries because it will squeeze the juice out of them
  17. Bake in 350°F oven for 20 minutes or until golden brown, or depending on your oven. When baked remove from sprinkle with lemon glaze, serve hot or room temperature.
Notes: Smitten Kitchen's jam-bellied bran scones, Transfer the scones to the prepared baking sheet, and brush the tops with egg wash. Sprinkle each scone with about 1/4 teaspoon coarse sugar, and bake for …

Starbucks Blueberry Scones Copycat

Starbucks Blueberry Scones Copycat
Homemade copycat Starbucks blueberry scones are filled with fresh blueberries. The freshness creates sweet pops that make these scones even better than Starbucks scones. Made in 35 minutes, these will quickly become your new favorite scone.
Provided by: Ruth Grindeland
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American,English
Number of ingredients: 14
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (72g) sugar
  • 2 and 1/2 teaspoons (10g) baking powder
  • 1/2 teaspoon (3g) salt
  • 2 teaspoons (4g) lemon zest
  • 1/2 cup (115g) unsalted butter, cold and cubbed
  • 1 large egg, lightly beaten
  • 1/2 cup (120ml) heavy cream
  • 1 and 1/2 teaspoons (6g) vanilla extract
  • 1 cup (180g) blueberries
  • 1/2 cup (90g) confectioners sugar
  • 1 tablespoon (15g) milk
  • 1 tablespoon (15g) heavy cream
  • 1 teaspoon (4g) vanilla extract or lemon juice
  • Serving Size: 1 scone
  • Calories: 339 kcal
  • Carbohydrate: 62 g
  • Protein: 7 g
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Trans Fat: 1 g
  • Cholesterol: 44 mg
  • Sodium: 299 mg
  • Fiber: 2 g
  • Sugar: 14 g
  • Unsaturated Fat: 3 g
How to cook:
  1. Scones
  2. Prep: Preheat oven to 400. Line a baking sheet with parchment paper.
  3. Mix Dry Ingredients: Whisk together flour, sugar, baking powder, salt, and lemon zest for even distribution. Add the cold cubed butter. Using your fingertips or a pastry cutter, incorporate the butter into the flour, leaving pea-sized bits of butter. At this stage, there will be loose flour.*The key here is to barely incorporate the butter. There will be pea-sized crumbles of butter, and the flour will seem unincorporated in places. This is the desired outcome.
  4. Mix Wet Ingredients: In a small bowl whisk egg, cream, and vanilla extract.
  5. Combine Ingredients: Using a wooden spoon, add the wet ingredients into the dry ingredients until just barely combined. Gently fold in the blueberries.
  6. Shape: Place the dough on a lightly floured surface. Gently pat into an 8 inch round shape. Cut into eight triangles and arrange 1-2 inches apart. Brush with heavy cream and, if desired, top with coarse sugar—place triangles on the baking sheet.Optional: If the butter has become soft, cover with cling wrap and place in the refrigerator for 15 -30 minutes.
  7. Bake: Bake at 400f/200c for 20 - 25 minutes or until golden brown. Let the scones cool before eating.
  8. Glaze (Optional): In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Drizzle the glaze across the top.
Notes: Blueberry Scones with Vanilla Glaze + Video, Preheat oven to 400 degrees F. In a large bowl, add the flour, baking powder, salt and sugar. Whisk together to combine. Add cubes of cold butter to …
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