Blueberry Scones
Recipe: #10137
July 17, 2013
Categories: Breads, Dinner rolls or other breads, Blueberry, Brunch, Christmas, Easter Mothers Day, Potluck, Thanksgiving, Oven Bake, Vegetarian, Scones, more
"These are moist and fluffy, there made with Greek yogurt and bursting with the fresh taste of lemons and blueberries!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (95.1 g)
- Calories 180
- Total Fat - 5.2 g
- Saturated Fat - 2.7 g
- Cholesterol - 27.5 mg
- Sodium - 278 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 1.9 g
- Sugars - 6.3 g
- Protein - 4.5 g
- Calcium - 93.8 mg
- Iron - 1 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
Lightly grease a large cookie sheet or line with parchment paper and set aside.
Step 3
In a large bowl, mix together both flours until well blended. Remove 1/4 cup white flour blend to use for dusting work surface later (you will be left with 2 1/4 cups flour blend in bowl). To the 2 1/4 cup flour add the sugar, baking powder, baking soda and salt. Mix well.
Step 4
In a medium bowl, whisk together yogurt, egg, melted butter, lemon juice and zest. Pour wet ingredients into dry ingredients and mix using a wooden spoon until a soft dough forms. If dough is too stiff, add a couple tablespoons milk. If too sticky, add a bit more flour.
Step 5
Gently fold in blueberries, being careful not to squish them.
Step 6
Turn dough out onto a lightly floured surface (use reserved 1/4 cup white flour mixture).
Step 7
Divide dough in half and form each half into a ball.
Step 8
Place both dough balls on prepared cookie sheet. Pat each ball into a 1-inch-thick circle (about 6 to 7 inches in diameter). Using a large, sharp knife, cut each circle into 6 wedges, but do not separate them. Brush tops lightly with light cream or milk (this helps with browning).
Step 9
Bake 16 to 18 minutes, until puffed up and golden.
Step 10
Transfer scones to a wire rack to cool slightly.
Step 11
Best when served warm.
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.
- When selecting the butter for this recipe, make sure to use unsalted butter for the best flavor.
- If you don't have fresh blueberries, you can substitute with frozen blueberries.
- Substitute coconut sugar for granulated sugar - Coconut sugar has a lower glycemic index than regular sugar, making it a healthier alternative. Additionally, it has a subtle caramel flavor that can enhance the flavor of the scones.
- Substitute almond milk for light cream - Almond milk is a vegan-friendly alternative to light cream that can provide a similar level of moisture and creaminess. Furthermore, almond milk is lower in calories and fat than light cream.
Coconut Blueberry Scones Replace the lemon juice and zest with 1/4 cup coconut milk and 1/2 teaspoon coconut extract. Replace the fresh blueberries with 1/2 cup dried coconut flakes and 1/2 cup fresh blueberries.
Lemon Curd: This tart and creamy lemon curd is the perfect accompaniment to the sweet and tangy blueberry scones. It adds a delicious citrus flavor and creamy texture that complements the scones perfectly.
Whipped Cream: Whipped cream is a light and airy topping that adds a creamy sweetness to the blueberry scones and lemon curd. It's a great way to balance out the tart flavors and add a bit of extra sweetness.
FAQ
Q: How can I make the scones more moist?
A: To make the scones more moist, try adding an extra tablespoon of melted butter to the dough, or adding an extra tablespoon or two of Greek yogurt. You can also brush the tops of the scones with a little extra cream or milk before baking to help keep them moist.
Q: What is the best way to store scones?
A: To store scones, wrap them in plastic wrap or place them in an airtight container. Scones should be stored at room temperature and can be kept for up to 2 days. For longer storage, place the scones in a freezer-safe bag and freeze for up to 3 months.
3 Reviews
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Fun facts:
Fun Fact 1: The first scones were created in Scotland in the 1500s and were made from oats and barley. They were originally called 'bannocks'.
Fun Fact 2: Queen Elizabeth II is known for her love of scones and is served them during her tea time. She even has her own special recipe for scones which includes lemon zest, just like in this recipe!