Best 8 Blueberry Scones Americas Test Kitchen Recipes

BLUEBERRY SCONES AMERICA'S TEST KITCHEN

Steps:

• 1. Heat oven to 425. Score and remove 1/2 of wrapper from frozen butter. Grate unwrapped ends on large holes of box grater (total of 8 T). Put grated butter in freezer until needed. Melt 2 T of remaining butter and set aside. Save remaining 6 T butter for another use. Put blueberries in freezer til needed. 2. Whisk together milk and sour cream in med bowl; chill til needed. Whisk flour, 1/2 c sugar, BP, BS, salt, & zest in med bowl. Add frozen butter to flour mixture and toss with fingers til coated. 3. Add milk mixture to flour mixture; fold with spatula till just combined. Transfer to liberally floured work surface. Dust dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking. 4. Roll dough into approximate 12" square. Fold dough into 1/3 like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends and fold into 1/3's again to form approximate 4" square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 min. 5. Transfer dough to floured work surface and roll into approximate 12" square again. Sprinkle blueberries evenly over surface of dough, then press down so they are embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12" by 4" rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to baking sheet. 6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 min. On wire rack cool 10 min. Make Ahead: Put scones on baking sheet, either refrigerate them overnight or freeze. To bake, for refrigerated, heat oven to 425 & follow step 6. For frozen, heat oven 375 & bake 25 - 30 min.

BLUEBERRY SCONES

Steps:

• Preheat the oven to 350 degrees F and on low fan speed, if using a convection oven.
• By hand in a large bowl, blend the butter pats with the flour, granulated sugar, brown sugar, baking powder and salt until the butter has been combined. Add the blueberries and mix well, being careful not to crush all the berries.
• In second bowl with a whisk, blend the half-and-half, cream and egg. Stir in the flour mixture and mix until the dough comes together. This is our scone dough. If the blueberries are very juicy and the dough is still quite sticky, add an additional 2 to 3 tablespoons flour and mix briefly to bring the dough together.
• Remove the scone dough from the bowl and gently knead on a floured counter, rolling 5 to 6 times, ensuring not to overblend; this will result in a tough dough. Divide the dough into 12 even triangular shape portions. Arrange on a cookie sheet and bake until the tops are slightly browned, 15 to 20 minutes. Remove from the oven and transfer the scones to a serving platter.

BLUEBERRY STREUSEL SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk together first four ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk together egg, cream and vanilla; add to crumb mixture, stirring just until moistened. Stir in blueberries. Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets., For streusel, in a small bowl, mix brown sugar, cinnamon and salt; cut in butter until crumbly. Press gently onto scones., Bake until golden brown, 12-16 minutes. Serve warm.

BLUEBERRY SCONES (COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate butter and place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
• Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
• Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
• Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
• Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
• Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
• To Make Ahead:.
• After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

BLUEBERRY SCONES

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

BLUEBERRY SCONES

Steps:

• Preheat the oven to 425 degrees. In a small bowl, toss the blueberries with 1 tablespoon of flour and the cinnamon. Set aside.
• In a large bowl, combine the 2 2/3 cups flour, all but 1 tablespoon of the sugar, the baking powder and the salt and mix well. Using a pastry cutter, cut the well-chilled butter into the dry ingredients, working quickly, until the mixture resembles coarse meal. Beat the egg with 1/2 cup of the milk and, using a fork, combine this mixture with the flour and butter mixture.
• Divide the dough into 2 balls. Lightly flour a work surface and roll each ball into a 7-inch circle. Sprinkle the blueberries across 1 circle. Top with the second circle and use your hands to carefully mesh the circles together. Pat or lightly roll the dough out until the circle is about 12 inches across. (Don't mush the berries.)
• Cut the circle into 10 wedges. Brush the tops of the scones with the remaining milk, dust with the remaining sugar and transfer to 1 or more ungreased baking sheets, leaving an inch between each scone. Bake 12 to 15 minutes. Cool on a wire rack.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

ERIN'S BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
• Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
• Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
• Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.