blueberry scone recipe

Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.

Low Fat Blueberry Scones

flour

sugar

tsp salt

tsp baking soda

tbsp baking powder

frozen butter (half stick)

1% buttermilk

vanilla

blueberries (if frozen, thaw first)

Preheat the oven to 400F°.

In a large bowl, mix all the dry ingredients.

Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.

In a medium bowl, mix the buttermilk, egg and vanilla.

Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.

Do not over work the dough. Fold in the blueberries.

Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).

Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.

https://www.youtube.com/watch?v=LTekxPb0C_0

Blueberry scones, warm right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.


Print full recipe: https://www.skinnytaste.com/low-fat-blueberry-scones/

Lightened Up Blueberry Scones

Soft, flaky, and tender, these Blueberry Scones are a family favorite. Made with only simple ingredients, these breakfast scones come together quickly and easily!

Blueberry Scones

all-purpose flour ((240 grams))

granulated sugar (plus more for sprinkling (66 grams))

baking powder

salt

unsalted butter (cubed (113 grams))

blueberries ((6 ounces / 170 grams))

lemon

heavy cream ((180 milliliters))

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.

In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).

Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.

Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.

Meanwhile, preheat the oven to 400F.

Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar.

Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.

https://www.youtube.com/watch?v=Wb2aPo3BtP0

Crisp on the outside, moist and buttery on the inside, these Blueberry Scones are bursting with flavor. Fresh blueberries and lemon zest mixed into the dough makes each bite taste like sunshine! These scones are baked to perfection and are a delicious addition to any breakfast or brunch.

RECIPE: https://preppykitchen.com/blueberry-scones/

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Easy Blueberry Scones Recipe | Beyond Delicious!

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Low Fat Blueberry Scones

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