Blueberry Scones ala Starbucks
Recipe: #13579
August 01, 2014
Categories: Breads, Breakfast, Blueberry, Copycat or Clone Recipes, Brunch Christmas, Mothers Day, Oven Bake, Vegetarian, Quick Breads, Kosher Dairy, Scones, more
"My twist on the recipe, I added cinnamon"
Original is 8 servings
Ingredients
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (91.8 g)
- Calories 309.2
- Total Fat - 15.4 g
- Saturated Fat - 9.4 g
- Cholesterol - 66.4 mg
- Sodium - 499.7 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 1.4 g
- Sugars - 12.2 g
- Protein - 4.7 g
- Calcium - 118.6 mg
- Iron - 0.7 mg
- Vitamin C - 1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees.
Step 2
Sift dry ingredients together, flour salt sugar baking powder cinnamon: cut in butter.
Step 3
Mix in egg and cream and vanilla .
Step 4
Fold in blueberries that have been dusted with flour (or just push frozen ones in)
Step 5
Put onto baking sheet.
Step 6
Pat out into round cut 8 wedges. separate wedges a little. Sprinkle with cinnamon sugar.
Step 7
Bake for 15 minutes until golden make sure center is cooked, its the last place that does.
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 fresh or frozen blueberries for the best results.
- If you don't have cream or yogurt, you can substitute with milk.
- Instead of butter, use coconut oil. This substitution will add a subtle coconut flavor and give a healthier alternative to the butter.
- Instead of yogurt, use almond milk. This substitution will make the scones dairy-free and provide a nutty flavor.
Lemon Poppyseed Scones Replace the blueberries with 1/2 cup of lemon zest and 1/4 cup of poppyseeds. Replace the cinnamon in the ingredients and topping with 1 teaspoon of lemon juice. Replace the vanilla extract with 1/4 teaspoon of almond extract.
Honey Lemon Greek Yogurt: This creamy and tangy yogurt dish is a great accompaniment to the sweet and fragrant blueberry scones. The combination of the tart Greek yogurt and the sweetness of the honey and lemon creates a perfect balance that complements the scones perfectly.
Coconut Whipped Cream: This light and fluffy coconut whipped cream is the perfect topping for the blueberry scones. The rich coconut flavor pairs perfectly with the sweet and fragrant blueberries, and the creamy texture adds a delightful contrast to the crunchy scones. Plus, it's dairy-free, making it a great option for those with dietary restrictions.
FAQ
Q: How do I know when the scones are done?
A: The scones are done when they are golden brown and the center is cooked through. To check this, insert a toothpick into the center of the scone. If it comes out clean, the scones are done.
Q: What is the best way to store scones?
A: Store scones in an airtight container at room temperature for up to 3 days. For longer storage, wrap scones in plastic wrap and freeze for up to 3 months.
7 Reviews
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Fun facts:
Fun Fact 1: The scone is an ancient food, first mentioned in the 10th century by the English scholar Aelfric of Eynsham. It was originally made without butter or cream, and was a much harder biscuit-like product.
Fun Fact 2: Starbucks is credited with popularizing the scone in the United States, as they began serving them in their stores in the late 1990s. They served them in a variety of flavors, including blueberry, which is the flavor of this recipe.