There’s absolutely nothing like scones that are baked straight out of the oven. Perfect for afternoon tea or hot morning coffee, these simple blueberry scones come together easily.
They are butter, light and airy, and the blueberry hints are just gods. After making these scones, you’re definitely hoping that you’ll double the recipe. And, of course, you can use fresh blueberries, but frozen berries work as well.
If you’ve tried making scones in the past but haven’t been very successful, there are a few tricks to make scones that quickly make scones.
Here are some scone pieces
Use a cheese grater: Instead of chopting butter into small pieces, I like to use a cheese grater instead. This gives you a small ribbon of butter that is easily incorporated into the flour and gives you ultra-light bread crumbs. On the box grater, use the sides with the coarsest teeth (these are the widest).
Chill Your butter is really well: Place butter in the freezer for at least 5-10 minutes before making scones. It should be difficult to touch it before you take it out. This makes it easier to grate butter on the cheese grater, making it a flex escon.
Leave the berries in the freezer until they are available. Frozen or fresh berries work great in this recipe. Raspberries, cherry and blackberries would be great too. If you’re frozen, measure them and then place them in the freezer until they’re ready to mix into the dough. The reason is that when the frozen berries begin to thaw, they start to release juice. Freezing them makes it easier to mix the dough without dyeing it blue.
Sieve flour for a super airy scone: In this recipe, we included all-purpose flour in the ingredients, as most people already have it in the pantry. But you can also replace pastry flour for even lighter scones. Self-rising flour is commonly used in English-style scones and produces high scones. If you want to try using self-environmental flours that already contain baking powder and salt, remove them from the ingredient list. No matter which one you decide to use, sieve at least once to keep the scones extremely light.
Cool the scones before baking: I know there are a lot of scary things going on, but trust me when I say it gives you the best results. Pop it in the freezer for 10 minutes just before baking. This will harden the butter in the dough again and prevent them from spreading. You can also pre-made these and leave them in the fridge overnight to bake in the morning.
Scone freezer tips: Once you’ve cut the scones into wedges, keep them in the freezer to make you feel better or bake whenever you have an unexpected company.
Do not overwork the fabric: The key to a great scone is to handle the dough as much as possible without overworking it. Even the heat from your hands can soften the butter and affect the results. If the butter feels a little too warm, go back to the freezer for a few minutes and pop it. Once the ingredients are just together and cut, the dough is formed into a disc.
The great tool to use for this is a Danish dough whisk. It’s a fun-looking whisk that works wonders and can combine any dough with minimal effort without over-striving. This is the link to the original Danish dough whisk On Amazon.
Please refer
How to serve your scone
The scones are lovely, served with a small amount of powdered sugar, whipped cream, butter, or vanilla or lemon glaze. The jam, jelly and lemon curd are also delicious.
Sweet Tips: One of my favorite things before baking scones is to polish the top with small egg wash or cream and sprinkles Raw or crude sugar. It gives you a sweet little crunch and a little sparkle. For true coarse bakery style sugar, you can Find it linked here.
Traditionally, at British afternoon tea tables, scones are often served with clot cream. Devonshire Cream Or Devon Cream. A slightly sweet thick cream that is a consistency of softened cream cheese. You can search for recipes to make your own, or if you have a UK food section, you can find them at your local grocery store.
Get the recipe!
Easy Blueberry Scones (Frozen or Fresh Berries)
These simple blueberry scones can be whipped immediately for light, airy and delicious baked goods. Try replacing blackberries, raspberries and cherry too!
- 2 cup All-purpose flour (You can substitute pastry flour for light bread crumbs)
- 10 TBSP The butter was really cooled and grated
- 1/3 cup sugar
- 1/2 cup Blueberries (frozen or fresh)
- 4 Small spoons baking powder
- 1 Small spoons Salt (cut in half if salted butter is used)
- ½ cup Heavy cream, cold
- 1 egg
- 1 TBSP vanilla
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Add the dry ingredients to a large mixing bowl. Sieve 1-2 times.
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In a small bowl, mix the eggs, heavy cream and vanilla. Please put it aside.
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Add the dry ingredients to a large mixing bowl. Sieve 1-2 times. Next, add the cold grated butter. in Pastry Cutter Or fork, place the butter in the flour until small crumbs form. Flour should be consistent and easily crumbly.
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If you use fresh berries: Throw them with a flour mixture. Next, make a well in the middle of the butter/florite mixture and pour in the wet mixture. If you use frozen berries: First, make a well in the middle of the butter/floral mixture and pour the wet mixture. Start mixing the fork. Once it appears to be about half the mixture, sprinkle the frozen berries over the dough mixture.
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Mix gently with a fork or Danish dough whisk until all ingredients are incorporated. It forms into a disc about 2 inches tall. Cut into 8 wedges. It is also formed into a rectangle, cut the half into two squares, then cut these two squares diagonally in half, and again give 8 wedges.
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Scones are about 1/2 inch apart on a parchment-lined baking sheet. Leave in the freezer for at least 10 minutes or in the fridge for 30 minutes or until the scones are difficult to touch.
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Bake at 400°F for 15-18 minutes or until lightly browned. Just before baking, sprinkle the scones with a little cream and fresh turbinad sugar, or Crude sugar If you like it. It adds glow and sweet little crunch. You can also drizzle these scones with glaze. Mix a little lemon juice with the powdered sugar until there is no lump. After cooling for at least 5 minutes, drizzle down on the scones. They can get warm, but not hot or the glaze dissolves from the scones. enjoy!
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