Blueberry Scones (+ video)

Blueberry scones are light and blusterous, with a crusty lesser and golden brown top. They are simple to brand, incredibly delicious and volition brand you feel like a master baker!

This post is sponsored past Bob's Red Mill. As always, all thoughts and opinions are my own.

Today, I'chiliad so happy to be sharing this blueberry scones recipe with yous.

They are something my mom and I accept made together, and for each other, for various brunch get togethers over the years. Nosotros both adore them. 💙

And so in honor of Mother'southward Day coming up this weekend, I but had to share them with you, too!

Blueberry scones are actually ridiculously easy to make.

You simply make the dough, shape it into a disk, cutting the scones and get them ready for the oven.

They only take nigh 15 minutes to put together with ingredients y'all probably already have on hand.

And seriously, you lot will feel similar a master baker with this recipe.

The scones come up out with a crusty bottom border, a golden dark-brown peak (with that sugar sprinkled on it) and with juicy pops of blueberries throughout.

They also hold their shape well, so they broil upwards as picayune triangles.

Oh, and they smell glorious!

My hubby went on and on most how expert our kitchen smelled while these were baking.

And so how perfectly they turned out when I pulled them out.

"It looks like Starbucks," he said, adding, "You could accuse $4.50 a slice for those."

Lucky for him, they were free. He snagged one as soon equally I was done photographing them, even though he'd just had dejeuner.

He just kept nodding agreeably equally he ate not one, simply two scones. And then finally said what a actually good job I'd done with them. He'south my discerning palate, so that's always high praise.

And then my ix-yr-old daughter came home from school and had two of these for her afternoon snack. She'southward my other, um, we'll call it discerning palate (better than picky eater for a kid, right?!), and so these were definitely a hit.

Approximate I'll be making them more oftentimes!

Also, I'grand thrilled to once again be partnering with Bob'south Ruby Mill this year. I adore their flours and oats, my husband is obsessed with their muesli and nosotros all love their breakfast bars for snacking.

And the fact that they are dedicated to bringing high-quality, wholesome products to all of us – and that they are an employee-owned visitor – well, that just makes me fifty-fifty happier to purchase their products.

Today, we're using their organic unbleached all-purpose white flour. A kitchen staple.

You tin purchase their products online or wait for a store near you lot that sells them.

OK, back to the scone deliciousness happening here today.

Allow's get baking!

Now, I've got some notes, tips and substitutions coming up below on how to brand blueberry scones. Simply tryin' to be helpful.

If yous desire to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making huckleberry scones:

• The recipe calls for skim milk, merely a 1% or 2% milk would be fine, too.
• The lemon zest adds such a lovely, calorie-free lemony flavour to these scones. I don't recommend skipping it. Y'all could, however, try it with an orange zest instead if you lot like.
• Be sure your butter is prissy and cold. I recommend cutting it first and then putting it in the fridge or freezer while you preheat the oven and prep the remainder of the recipe. Details below on how to cut in butter.
• Fresh blueberries are what I tend to use, but you could also make these with frozen blueberries. Only a warning that they may turn your batter a chip purple/blue. It helps to pat them dry.

OK, permit'due south talk details then you lot can have total scone success in your kitchen.

About the butter… You lot want information technology to exist overnice and cold.

You want those butter chunks intact in the dough when the scones become into the oven. It's what helps make the scones light and blusterous because the common cold butter creates steam as information technology melts in the oven.

How to cut in butter:

– Cutting in butter simply means you are incorporating cold butter chunks into the batter and then that they intermission downwards but do not melt.

– Having some little lumps of butter throughout the dough is what makes the scones light and airy.

– Your butter should bevery cold. I like to cut it into small i/four-inch cubes and then put information technology back in the refrigerator while I'thou preparing the dough. This helps go along the butter pieces cold.

– I likewise similar cutting it that small considering and then I don't have to piece of work every bit hard to cut information technology into the flour mixture. #lazylikethat

– You tin can cutting butter into flour using a pastry cutter or with two butter knives.

A pastry cutterlike this would be perfect to employ and information technology's affordable.

If y'all don't desire to purchase one, you can utilize two regular knives. Identify the common cold butter chunks in the bowl with the flour mixture. Hold ane knife in each hand and merely go to town cutting across the butter downward into the flour and then that you're breaking upwardly the butter pieces slightly and getting them mixed in. It should merely take a couple minutes with this method.

Your butter and flour mixture should finish up resembling small peas.

Besides, good news. That'due south the hardest part.

There is no kneading needed for these scones.

You just plow the dough onto a floured surface and roughly shape information technology into a round, 8-inch disk. Then cut it into eight triangular scones and you're practiced to become. So easy.

Just don't forget the egg white castor on top and the sprinkle of sugar earlier these go into the oven. That helps them get gorgeously golden brown and crunchy on top.

Yup, swoon-worthy.

Too, I should point out that these are great to make ahead. They will go on for three-4 days at room temperature and they are great served at room temp, too equally fresh from the oven.

If you want to rewarm them and maintain that crusty edge, hither'due south how to do it.

How to reheat scones to brand them taste fresh broiled:

– Y'all can reheat scones in a toaster or regular oven if y'all want to bring back some of the crusty bottom that they have when they are freshly made.

– Identify them on a foil-lined or parchment newspaper lined blistering canvass. Broil at 350 for nigh 5-7 minutes, or until the scones are warmed through.

– Of course, yous can also use the microwave for a unmarried scone in a compression. It'll get dainty and warm fast, just might love some of that crunchy edge on the meridian and bottom.

They'll be delicious with your morning java or tea. 👍

Last matter, if you are making these for Mother'south Twenty-four hour period or part of a brunch spread, here are a few other recipes to round out your menu.

Brunch menu ideas:

• Veggie lovers quiche
• Lycopersicon esculentum breakfast tart
• Cheesy baked eggs
• Make alee good for you breakfast casserole
• Mixed greens salad with fruit

And of grade, don't forget the bubbly! 🥂

Brand mom a mimosa or serve some champagne brunch dial or poinsettia cocktails.

Yous are set up!

I hope you give these blueberry scones a try, whatever the occasion. They are sure to print.

Enjoy!

XO,

Kathryn

Prep Time xv minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1/2 cup skim milk (see notes)
• ane/4 cup granulated sugar
• two teaspoons grated lemon rind
• 1 teaspoon vanilla excerpt
• 1 big egg
• ii cups Bob's Red Manufacturing plant organic all-purpose flour
• 1 tablespoon blistering pulverization
• one/two teaspoon salt
• 3 tablespoons unsalted butter, cold and cut into modest pieces
• i cup blueberries
• 1 large egg white, lightly browbeaten
• ii tablespoons granulated carbohydrate (or fibroid brown sugar)

Instructions

1. Preheat oven to 375.
2. Combine milk, sugar, lemon rind, vanilla and egg in a medium bowl. Stir well with a whisk.
3. In a split large bowl, combine the flour, baking powder and salt, mixing well. Cut in butter with a pastry blender until the mixture resembles pocket-size peas. (See notes below for details.)
4. Add together the milk mixture and stir until only combined. Gently fold in the blueberries. The dough volition be mucilaginous.
5. Flour a make clean surface and turn out the dough. Sprinkle extra flour on top of the dough then shape into an viii-inch circle, patting to make sure information technology'south an even thickness.
6. Cut the dough into 8 wedges. Place each wedge on a baking sheet coated with cooking spray.
7. Castor each scone wedge with egg white then sprinkle evenly with the ii tablespoons of saccharide.
8. Bake at 375 for 18-20 minutes, until golden. Serve warm or at room temperature.

Notes

Milk: The recipe calls for skim milk, only a one% or two% milk would be fine, too.

Lemon zest: The lemon zest adds such a lovely, light lemony flavor to these scones. I don't recommend skipping it. You could, however, endeavor it with an orangish zest instead if yous like.

Butter: Be sure your butter is overnice and cold. I recommend cutting it first and then putting it in the fridge or freezer while you preheat the oven and prep the remainder of the recipe. Details beneath on how to cutting in butter.

Blueberries: Fresh blueberries are what I tend to use, just you could also make these with frozen blueberries. Just a warning that they may plow your batter a bit purple/blueish. It helps to pat them dry.

Leftovers: They will continue for 3-iv days at room temperature and they are great served at room temp. Or you lot can rewarm them.

How to rewarm scones:

• You can reheat scones in a toaster or regular oven if you want to bring back some of the crusty bottom that they have when they are freshly fabricated.
• Place them on a foil-lined or parchment paper lined baking sheet. Bake at 350 for virtually 5-7 minutes, or until the scones are warmed through.
• Of form, you tin can as well utilize the microwave for a single scone in a pinch. It'll get nice and warm fast, but might beloved some of that crunchy edge on the acme and lesser.

How to cut in butter:

• Cutting in butter only means y'all are incorporating cold butter chunks into the batter so that they pause down simply exercise not melt.
• Having some footling lumps of butter throughout the dough is what makes the scones low-cal and blusterous.
• Your butter should bevery cold. I similar to cutting it into pocket-size one/4-inch cubes and so put it back in the fridge while I'm preparing the dough. This helps keep the butter pieces common cold.
• I likewise like cutting information technology that pocket-sized considering so I don't have to piece of work as difficult to cut it into the flour mixture.
• You can cut butter into flour using a pastry cutter or with 2 butter knives.

Nutrition Information:

Yield:

8

Serving Size:

1
Corporeality Per Serving: Calories: 225 Total Fat: 6g Saturated Fatty: 3g Trans Fatty: 0g Unsaturated Fatty: 2g Cholesterol: 58mg Sodium: 341mg Carbohydrates: 37g Fiber: 1g Sugar: 12g Protein: 6g

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Source: https://www.familyfoodonthetable.com/blueberry-scones/

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