Meet my favorite scone recipe! These delicious scones are rugged and slightly crispy on the edges and for a long time and filled with juicy blueberries. Lemon peel and lively Greek yogurt bring the taste to the next stage.
These tasty blueberry scones are the perfect breakfast enjoyment that is sweet but not slippery. A slight scatter with crispy raw sugar makes you particularly taste for it.
Serve for a special occasion like Easter or Mother’s Day brunch or do it as an entertaining in the afternoon baking project. I am also happy to offer an option for Mini Scones that are half as large as bakery -Scones. They are so cute.
If you search for a healthy Blueberry Scone recipe This is with all the taste and texture that you would hope for in a scone. These delightful scones only require 1/4 cup of sugar. They are more healthy than most others because they can be made with wholemeal flour, which offers a small additional texture (you can also use all -purpose flour if you have this at hand).
Use white whole grain flour if you do not want the scones to taste like typical scones for these photos or look like typical scones. Greek yogurt offers a small thrust of additional protein, which is always welcome. By chance, these scones are egg -free, which makes them a natural alternative to muffins when they serve someone with an egg allergy.
Blueberry Scone tips
If you are new to the production of scones, I promise that you can. You do not need any special equipment (a pastry cutter is nice, but you can also use a cheese car).
This article offers thorough instructions in the recipe below as well as step-by-step photos and a video, so you feel confident in every step. Your scones are finished in about 35 minutes!
Measure your flour correctly.
You can measure your flour with a scale or measuring cups. If you use measuring cups, use the spoon-swoop method: Flying the flour with a large spoon and then add spoons to your measuring cup, which takes the tip with a knife. If you draw the flour directly into the cups, you can have far too much that leads to a dense scone.
Use fresh baking powder.
Baking powder loses its effectiveness over time. It is the only sourdough in this recipe, so we need to work! Activate the check box to ensure that it has not expired. Once open, it usually takes 6 to 12 months. If you are uncertain, pour a teaspoon into a heat-resistant bowl and water a splash of boiling water in one-you should blow up immediately.
Do not over mix.
By mixing the dough, gluten activates too much that can result in difficult scones. Take a look at the picture below – the dough looks crumbly until you gently knead it together.
Use fresh or frozen berries.
I love to use fresh berries when they are in the season, usually from April to October in the USA. Smaller blueberries such as wild blueberries are distributed more evenly in the scones, although these are excellent with every size. If you use frozen berries, throw them with a teaspoon of flour before use so that the juices do not roam the dough.
Watch how to do scones
To try more blueberry tasters
Healthy blueberry delicates are my specialty, and here are some of the most popular recipes on cookie and Kate:
Please let me know how your scones go out in the comments! I love to hear from you and hope that this will also become your new favorite scone recipe.
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Blueberry Scones
These blueberry scones are the best! They are wonderfully delicate, occupied with fresh blueberries and slightly sprinkled with crispy sugar. The recipe results in 8 Standard Scones or 16 Mini Scones.
- Preheat the oven to 375 degrees of fahrenheit and lay out a large, cut baking sheet with parchment paper.
- Mix flour, baking powder and salt in a mixed bowl. Whisk carefully until they are combined.
- Combine sugar and lemon peel in a small bowl. Use your fingers to rub the bowl into the sugar (this extracts more taste from the lemon). Then pour the mixture into the other dry ingredients and whisk it to combine it.
- Cut the butter into ¼-inch thickness and carefully drop the dry ingredients and occasionally stir so that the butter does not stick to it. If you have a pastry cutter, cut the butter into the flour until the butter is pea -sized or smaller. If you do not have pastry cutters, rub the butter on the large holes of a cheese and stir them into the flour, stirring as you roughen so that the butter does not clump.
- Add the blueberries and stir it carefully to combine. (You can use frozen blueberries; no thaw is required, but stir in 1 teaspoon of additional flour to prevent your color from roaming into the dough).
- Carefully mix in yogurt and milk. The mixture looks dry, but that’s okay! Let the dough fall onto a clean work surface and gently knead in the last flour.
- Form the dough in a circle for about one centimeter deep for scones. Share the dough in half for Mini Scones and shape each half in rounds about one inch deep. Sprinkle the sugar evenly over the dough. Use a sharp cooking knife to cut the round into 8 even wedges. Disconnect the panes and place them on the prepared baking sheet so that you can handle several centimeters around each scone.
- Bake at scones in full size 21 to 24 minutes or until you are light brown. With mini scones 18 to 20 minutes or until they bake light brown. Enjoy them warm or let them rest so that the flavors can develop. The remaining scones last up to 3 days at room temperature or up to 6 months in the freezer.
Notes
Recipe that was adapted from my older recipe called Blueberry Lemon Scones that I deleted because it is superior. Here is a PDF of the old recipe.
Change it: You can leave out the lemon peel if you don’t appreciate the lemon taste. Or try another variety of citrus fruits how orange would be nice. You can replace other berries such as raspberries or cut strawberries or leave out the berries for a basic scone recipe as a whole.
Nutrition
The information displayed is an estimate provided by an online nutritional calculator. It should not be seen as a replacement for the advice of a professional nutritionist. See our full diet here.
(Tagstotranslate) blueberries