Blueberry Scones
Recipe: #20070
July 12, 2015
Categories: Breakfast, Oats, Blueberry, Brunch, Mothers Day, Oven Bake, Vegetarian, Sugar, Kosher Dairy, Scones, more
"Recipe source: Bon Appetit (July 2009) If using frozen blueberries do not thaw."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (121.2 g)
- Calories 354.5
- Total Fat - 15.9 g
- Saturated Fat - 9.4 g
- Cholesterol - 41 mg
- Sodium - 414.6 mg
- Total Carbohydrate - 46.8 g
- Dietary Fiber - 2.6 g
- Sugars - 11.8 g
- Protein - 6.7 g
- Calcium - 139.6 mg
- Iron - 1.3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Line two rimmed baking sheets with parchment paper
Step 3
In a food processor combine the first 5 ingredients (flour - salt) and process for 5 seconds. Add butter and using on/off turns blend until mixture resembles coarse meal. Transfer to a large bowl and add one cup of oats and the blueberries; stir to blend.
Step 4
In a small cup or bowl combine the half and half and the vanilla. Gradually add to the flour mixture, blending until dough comes together - the dough will be very moist.
Step 5
Using 1/2 cup measuring cup for each scone, drop dough in mounds onto the prepared baking sheets. Sprinkle tops with the remaining oats and the turbinado sugar.
Step 6
Bake for 25-30 minutes or unit tester inserted in the center comes out clean. Transfer scones to rack and let cool slightly before serving.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use unsalted butter for this recipe, as the salt is already added in the ingredients.
- If using frozen blueberries, do not thaw them before adding to the recipe.
- Replace the all-purpose flour with whole wheat flour for a healthier option. The benefit of this substitution is that it adds more fiber and nutrients to the scones while still providing a delicious flavor.
- Replace the half and half with almond milk for a vegan-friendly option. The benefit of this substitution is that it eliminates the dairy in the recipe while still providing the same moist texture and flavor.
Cranberry Scones Replace the blueberries with 3 1/2 ounces of cranberries and use 1/2 cup of white sugar instead of the brown sugar.
Lemon Curd:
This creamy, tart lemon curd is the perfect accompaniment to the sweet, buttery blueberry scones. The contrasting flavors will bring out the best in each other, and the lemony zing will cut through the richness of the scones. Plus, it's easy to make and can be prepared in advance.
Whipped Cream: This light and airy whipped cream is the perfect addition to the blueberry scones and lemon curd. The sweetness of the cream will balance out the tartness of the lemon curd, and the creaminess of the cream will complement the buttery texture of the scones. Plus, it's easy to make and can be prepared in advance.
FAQ
Q: How long do I bake the scones?
A: Bake the scones for 25-30 minutes or until a tester inserted into the center comes out clean.
Q: What type of flour should I use?
A: Use all-purpose flour for the scones. Whole wheat flour or a combination of all-purpose and whole wheat flour can be used as well.
3 Reviews
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Fun facts:
The traditional English scone has been around since the 1500s. It was served to Queen Elizabeth I during tea time.
The blueberry scone is a popular variation of the classic scone. It was featured in an issue of Bon Appetit magazine in 2009.