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Blueberry Scone Recipe

Looking for an easy Blueberry scone recipe? Learn how to make Blueberry scone using healthy ingredients.


Submitted by canewall

Makes 8 servings



http://www.americastestkitchen.com/recipe.asp?recipeids=4432&iSeason=8

Recipe Ingredients for Blueberry scone

10 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

Recipe Directions for Blueberry scone

  1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

  2. 2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

  3. 3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

  4. 4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

  5. 5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

  6. 6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

  7. To Make Ahead:

  8. After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Categories

Breakfast

Nutrition Facts
Serving Size 120.6g
Amount Per Serving
Calories
346
Calories from Fat
165
% Daily Value*
Total Fat
18.3g
28%
Saturated Fat
11.3g
57%
Trans Fat
0.0g
Cholesterol
46mg
15%
Sodium
303mg
13%
Potassium
228mg
7%
Total Carbohydrates
42.2g
14%
Dietary Fiber
1.5g
6%
Sugars
16.1g
Protein
4.5g
Vitamin A 11% Vitamin C 5%
Calcium 10% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in saturated fat
  • High in sugar
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