Best 6 Erins Blueberry Scones Recipes

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In the realm of breakfast pastries, few can resist the allure of a freshly baked scone. With their crumbly texture, delicate sweetness, and endless variations, scones are a beloved treat that can brighten any morning. Among the many tantalizing flavors, Erin's Blueberry Scones stand out as a true culinary delight. These delectable scones boast a symphony of flavors and textures, with plump, juicy blueberries bursting forth from a tender, buttery crumb. Whether you prefer them warm from the oven or toasted to perfection, Erin's Blueberry Scones are sure to become a cherished addition to your breakfast repertoire.

Let's cook with our recipes!

ERIN'S BLUEBERRY SCONES



Erin's Blueberry Scones image

My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.

Provided by tldesjar

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 10

Number Of Ingredients 11

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter
⅔ cup whole milk
2 eggs, beaten, divided
1 dash vanilla extract
1 cup frozen blueberries
2 tablespoons white sugar

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.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g

BLUEBERRY SCONES



Blueberry Scones image

Provided by Robert Irvine : Food Network

Time 50m

Yield 12 scones

Number Of Ingredients 10

1/4 cup (4 tablespoons) unsalted butter, cold and cut in pats
1 3/4 cup all-purpose flour, plus more if necessary and for dusting
1/8 cup granulated sugar
1/8 cup light brown sugar
1 tablespoon baking powder
Pinch kosher salt
1 cup fresh blueberries, rinsed and dried
1/2 cup half-and-half
1/4 cup heavy cream
1 large egg, beaten

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.

EMILY'S BLUEBERRY SCONES



Emily's Blueberry Scones image

Emily Hoffman, host of "Whole Living" on Martha Stewart Living Radio (Sirius channel 112), shares her recipe for blueberry scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 9 large scones

Number Of Ingredients 10

3 cups sifted flour
2 1/2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened
1 cup buttermilk
1 egg
3/4 cup blueberries
1/4 cup light cream, to brush tops of scones

Steps:

  • Preheat oven to 450 degrees. Sift together dry ingredients into a large bowl. Cut butter into mixture, at first with two knives, then with a pastry blender.
  • In a separate bowl, beat together the egg and the buttermilk. Fold into the dry mixture along with the fruit.
  • Drop onto baking sheets, at least 3 inches apart. Brush the tops with the cream. Bake for 15 minutes or until slightly brown.

ERIN'S BLUEBERRY SCONES



Erin's Blueberry Scones image

My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.

Provided by tldesjar

Categories     Scones

Time 30m

Yield 10

Number Of Ingredients 11

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter
⅔ cup whole milk
2 eggs, beaten, divided
1 dash vanilla extract
1 cup frozen blueberries
2 tablespoons white sugar

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.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g

ERIN'S BLUEBERRY SCONES



Erin's Blueberry Scones image

My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.

Provided by tldesjar

Categories     Scones

Time 30m

Yield 10

Number Of Ingredients 11

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter
⅔ cup whole milk
2 eggs, beaten, divided
1 dash vanilla extract
1 cup frozen blueberries
2 tablespoons white sugar

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.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g

ERIN'S BLUEBERRY SCONES



Erin's Blueberry Scones image

My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.

Provided by tldesjar

Categories     Scones

Time 30m

Yield 10

Number Of Ingredients 11

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter
⅔ cup whole milk
2 eggs, beaten, divided
1 dash vanilla extract
1 cup frozen blueberries
2 tablespoons white sugar

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.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g

Tips:

  • Use fresh blueberries: Fresh blueberries will give your scones the best flavor and texture. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them completely before using.
  • Don't overmix the dough: Overmixing the dough will make your scones tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the scones to rise evenly and prevent them from spreading too much.
  • Use a sharp knife to cut the scones: A sharp knife will give you clean, even cuts.
  • Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

These blueberry scones are a delicious and easy-to-make breakfast or snack. They are perfect for a special occasion or a lazy weekend morning. With a few simple tips, you can make sure that your scones turn out perfectly every time. Note: This is an example of HTML content that follows the guidelines provided. You may need to modify it to fit the specific needs of your website or blog.

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