30 Blueberry Recipes We Are Completely In Love With
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Blueberry Scones From The Kitchen of Paula Smith
Recipe: #13030
July 08, 2014
Categories: Breads, Breakfast, Blueberry, One-Pot Meal, Brunch, Diabetic, Vegetarian, Sugar Substitute, Quick Breads, Flour, Scones, more
"Having blueberries on hand and needing to do something with them, I looked at various recipes and took a little from this and a little from that to come up with this recipe for Blueberry Scones."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (109.8 g)
- Calories 222.1
- Total Fat - 3.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 32.5 mg
- Sodium - 7377.4 mg
- Total Carbohydrate - 42.3 g
- Dietary Fiber - 1.3 g
- Sugars - 16.1 g
- Protein - 5.4 g
- Calcium - 165.7 mg
- Iron - 0.8 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees or 375 convection oven.
Step 2
Line 2 baking sheets with parchment or waxed paper, spray lightly with Pam or Bakers Joy.
Step 3
Stir the flour, sweetener, baking powder, salt and lemon zest together in a large deep bowl.
Step 4
Add the butter and beat on low speed until fine crumbs form.
Step 5
Combine the eggs, sour cream, extract and half & half.
Step 6
With the mixer on low speed, add the egg mixture in a slow stream. Mix until a thick stiff dough forms.
Step 7
Add the blueberries and mix until just incorporated into the dough. (I use my hands to do this).
Step 8
Flour your hands and move 1/2 of dough to a lightly floured surface. Pat into a circle about 1" thick.
Step 9
Cut into 8 triangles, separate and place about 1" apart on baking sheet. Brush with half& half and
Step 10
Sprinkle with sugar. Repeat with second half of dough.
Step 11
Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with sugar for added.
Step 12
Texture or drizzle with Lemon Glaze.
Step 13
Enjoy warm; store leftovers in an airtight container for 1-2 days.
Step 14
Optional: Lemon Glaze, juice of 2 lemons, 1-1/2 cups confectioners sugar. Whisk together until there are no lumps. drizzle over scones.
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, make sure it is cold and cut into small cubes.
- For the blueberries, use fresh ones for the best flavor and texture.
- Substitute coconut sugar for granulated sugar: Coconut sugar is a healthier alternative to granulated sugar, as it is lower on the glycemic index and contains more nutrients. It also has a rich, caramel-like flavor that adds a unique depth to the scones.
- Substitute coconut oil for butter: Coconut oil is a healthier alternative to butter as it is rich in healthy saturated fats and is known to boost metabolism and energy levels. It also adds a subtle coconut flavor to the scones that pairs well with the blueberries.
Cranberry Orange Scones Substitute 2 cups fresh cranberries for the blueberries and the zest of 1 orange for the zest of 2 lemons. Increase the half & half to 1/2 cup and add 1/4 cup orange juice. Sprinkle the tops with orange sugar instead of granulated sugar.
Lemon Curd Tartlets - These tartlets are a perfect accompaniment to the blueberry scones, providing a light and creamy contrast to the tartness of the blueberries. The lemon curd adds a hint of citrus flavor to the dish, making it a delicious and refreshing treat.
Raspberry Mousse: This creamy and light raspberry mousse is the perfect complement to the tartness of the lemon curd tartlets. The rich flavor of the raspberries pairs well with the citrus notes of the lemon curd, creating a delightful combination of flavors that is sure to please.
FAQ
Q: How do I store leftover blueberry scones?
A: Leftover blueberry scones should be stored in an airtight container for 1-2 days.
Q: How long can I freeze blueberry scones?
A: Blueberry scones can be frozen for up to 3 months in an airtight container.
2 Reviews
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Fun facts:
The scone is a traditional British pastry that dates back to the Middle Ages. It was originally made with oats and was known as a 'biscuit bread' and served with butter.
Paula Deen is a famous celebrity chef who is known for her Southern-style cooking. Her recipe for Blueberry Scones is a perfect example of her signature style of combining traditional and modern ingredients for a delicious treat.