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Recipes > Blueberry Scones

Blueberry Scones

Recipes > Blueberry Scones

Blueberry Scones

Recipe by RedmanShop

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RedManShop
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These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation. Use wild (low-bush) blueberries if you can find them; they're much smaller than cultivated (high-bush) blueberries, and distribute themselves more readily throughout the scone dough.

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Prep

20 mins

Bake

20 - 24 mins

Total

44 mins

Yield

12 scones

Ingredients

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  • All-Purpose Flour (240g) 2 cups
  • Table Salt 1/2 teaspoon
  • Granulated Sugar (50g) 1/4 cup
  • Baking Powder (12g) 1 tablespoon
  • Butter, Cold, Cut Into Pieces (85g) 6 tablespoons
  • Blueberries or Blueberry Jammy Bits (142g) 1 cup
  • Eggs, Beaten 2 large
  • Yogurt, Plain or Flavored (Vanilla is Good) (57g) 1/4 cup
  • Pure Vanilla Extract 1 teaspoon
  • Lemon Zest or Lemon Oil 1 tablespoon or 1/4 teaspoon
  • Almond Extract 1/2 teaspoon
  • Coarse Sparkling Sugar, for Sprinkling on Top (36g) 2 tablespoons

Featured Products

IQF BLUEBERRY (WILD) 8527 1KG (#50460)

IQF BLUEBERRY (WILD) 8527 1KG (#50460)

$28.20

REDMAN Butter Salted 250g (#68327)

REDMAN Butter Salted 250g (#68327)

$5.40

BAKING POWDER 500G (#62606)

BAKING POWDER 500G (#62606)

$3.35

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.35

Instructions

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  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
  2. Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
  3. Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough is more moist than traditional scone dough; it should be soft and scoopable, like cookie dough.
  4. Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2″ between each.
  5. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sparkling sugar.
  6. Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
  7. Store scones, well wrapped, at room temperature for several days. Freeze for longer storage.

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Submit your review
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RedManShop
Average rating:  
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Shop This Recipe

IQF BLUEBERRY (WILD) 8527 1KG (#50460)

28.20

FROZEN GRANULATED ZEST LEMON 8357 (#51633)

17.40

BAKING POWDER 500G (#62606)

3.35

COARSE SALT 100G (#66401)

3.35

ALMOND FLAVOUR 33ML (#67763)

3.35

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.00

REDMAN Butter Salted 250g (#68327)

5.40

COARSE GRAIN SUGAR 1KG (#110292)

2.10

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