Bakery Style Blueberry Scone Recipe

Healthy Lemon Blueberry Scones Amy's Healthy Baking

WEBJun 5, 2018 · Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, whisk …

Rating: 5/5(8)

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Bakery Style Blueberry Scones Recipe Pinch of Yum

WEBFeb 5, 2014 · Preheat the oven to 400 degrees. Stir the flour, sugar, baking powder, salt, and orange zest in the bowl of a stand mixer (or just a …

Rating: 4.6/5(55)
1. Preheat the oven to 400 degrees. Stir the flour, sugar, baking powder, salt, and orange zest in the bowl of a stand mixer (or just a mixing bowl). Add the butter. Mix ingredients with an electric mixer until fine crumbs form.
2. With the mixer on low speed, add the egg and heavy cream in a slow stream. Mix until a thick, stiff dough forms. Add the blueberries and mix until the blueberries are just incorporated into the dough. If some of them break, that’s okay – you’ll get those pretty juice drips down the side.
3. Flour your hands. Remove the dough from the mixing bowl and place on a floured work surface. Roll into a rectangle, about 1 inch thick. Cut into 8 triangles; pull the triangles apart from each other and brush with heavy cream. Sprinkle with turbinado sugar. Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with turbinado sugar for extra texture. Enjoy warm; store leftovers in an airtight container for 1-2 days.

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Fluffy BakeryStyle Blueberry Scones (video) Tatyanas …

WEBJun 15, 2021 · Wrap the disk well with the plastic wrap and let the dough chill for at least 1 hour, or overnight if making ahead of time. Preheat the …

1. Cube the unsalted butter into 1/2-inch cubes and place into the freezer to chill for 10 minutes.
2. In a large mixing bowl (or in a food processor), combine the dry ingredients: flour, sugar, salt, baking soda and baking powder. If using a food processor, add the cold butter and pulse for about 30 seconds, until the butter is cut into small and medium-sized crumbles. You can also use a pastry blender or two large forks to cut the butter into the flour.
3. In a separate bowl, combine the wet ingredients: sour cream, heavy cream, eggs and vanilla. Whisk the ingredients together for a few minutes, until the eggs are well beaten.
4. Add about 1 cup of the butter and flour mixture into the wet ingredients and whisk until smooth. Add the remaining flour and using a spoon, mix until a soft dough forms and all the dry ingredients are incorporated. Do not over mix the dough or add more flour! The dough should be slightly sticky and have bits of butter visible.

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