How do you make blueberry scones with allrecipes?


  1. 2 cups all-purpose flour.
  2. ⅓ cup white sugar.
  3. 2 teaspoons baking powder.
  4. 1 lemon, zested.
  5. ¼ teaspoon salt.
  6. ¼ teaspoon baking soda.
  7. ½ cup cold butter, cubed.
  8. 1 cup fresh blueberries.

What is the secret to making good scones?

7 Baking Tips for Making Better Scones

  1. For a better rise, use cold butter—or even frozen butter.
  2. When it comes to mixing, don’t overdo it; mix until the dough just comes together.
  3. Use pastry flour for the lightest scones.
  4. “Once you’ve shaped your scones, chill them before baking,” Youngman says.

How do you make scones from scratch?

How to Make Scones:

  1. Mix dry ingredients. Whisk together flour, sugar, baking powder, baking soda and salt.
  2. Cut in butter. Grate the frozen butter and add to dry mixture.
  3. Mix wet ingredients.
  4. Gently Knead.
  5. Shape and cut dough.
  6. Bake at 400 degrees F for 16 – 18 minutes.
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What are blueberry scones made of?

Cold Butter: Besides flour, cold butter is the main ingredient in blueberry scones. It adds flavor, flakiness, crisp edges, and rise. More on butter below! Heavy Cream: For the best tasting pastries, stick with a thick liquid such as heavy cream.

How do you make Martha Stewart scones?


  1. 4 1/2 cups sifted all-purpose flour.
  2. 2 teaspoons baking powder.
  3. 1/2 teaspoon baking soda.
  4. 2 tablespoons sugar.
  5. Pinch of salt.
  6. 1/2 pound (2 sticks) unsalted butter, chilled and cut into small pieces, plus more for pan.
  7. 1 to 1 1/4 cups heavy cream.
  8. 1 egg.

How do I get my scones to rise and be fluffy?

First, make sure you’re using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won’t rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.

Should scones be wet or dry?

The texture of scone dough should be quite wet and sticky as this loose texture really helps to produce the lightest, fluffiest texture once baked. The drier your dough is, the less ability the dough has to rise in the oven and the denser your scones will be.

Why are my scones not light and fluffy?

Take care not to overwork the dough. Using a cutter dipped in flour, stamp out rounds from the dough and place on the baking tray. Don’t twist the cutter when pressing down, it could make the scones uneven. Leftover dough can be re-worked and re-rolled, but the resulting scones won’t turn out quite as fluffy.

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Why are my scones hard?

Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky. The key is to use a light hand and work the dough until it just comes together. Follow this tip: Expect your dough to have lumps and bumps in it — once it just comes together, its ready to be used.

Should scones have eggs?

Yes. Almost two instead of adding milk to just one, use the left over bit for eggwash. I’m a chef at a nt tea room and have made tens of thousands of scones. Mine have eggs in but not a lot.

Why are scones bad for you?

Scones topped with cream and jam provide little nutrition other than calories. Easily digested carbs and a lack of fiber can drive hunger, leading to increased food intake and weight gain.

Can I substitute frozen blueberries for fresh in scones?

Frozen blueberries can be preferential in baking because they help prevent sinking and are less likely to burst during cook-time. If you are cooking with blueberries, you can almost always replace fresh with frozen.

How do you store homemade blueberry scones?

Blueberry scones are best consumed the day of. Leftovers can be stored in an airtight container with a paper towel placed on top of the scones to prevent them from getting soggy. Store at room temperature for up to 2 days or in the fridge for up to 5 days.

Can you use half and half instead of heavy cream for scones?

In a pinch, half-and-half cream combined with butter can be a simple substitute for many recipes that require heavy cream. In fact, half-and-half is made from whole milk and cream, but it has about a third of the fat of heavy cream. This substitute works in virtually any recipe, including those that require whipping.

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