Best 3 Erins Blueberry Scones Recipes
Indulge in a delightful culinary experience with Erin's Blueberry Scones, a harmonious blend of sweet, tangy, and buttery flavors. These scones are not just any ordinary pastries; they are crafted with a touch of magic, promising a burst of freshness in every bite. With a variety of complementary recipes included, this article offers a comprehensive guide to creating the perfect scone, whether you prefer a classic blueberry delight or crave something more adventurous. Unleash your inner baker and embark on a journey of taste and satisfaction, as we explore the secrets behind Erin's Blueberry Scones and the tantalizing variations that await you.
Here are our top 3 tried and tested recipes!
ERIN'S BLUEBERRY SCONES
My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.
Provided by tldesjar
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
- Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
- Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
- Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g
BLUEBERRY SCONES
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. -Joan Francis, Spring Lake, New Jersey
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.
Nutrition Facts : Calories 220 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 274mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
ERIN'S BLUEBERRY SCONES
My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.
Provided by tldesjar
Categories Scones
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
- Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
- Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
- Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal for this recipe, but frozen blueberries can also be used. If using frozen blueberries, thaw them completely before using, and pat them dry to remove excess moisture.
- Use cold butter: Cold butter is essential for creating flaky scones. Cut the butter into small pieces and refrigerate or freeze it for at least 30 minutes before using.
- Do not overwork the dough: Overworking the dough will make the scones tough. Mix the ingredients just until they are combined, and avoid kneading the dough.
- Chill the dough before baking: Chilling the dough for at least 30 minutes before baking will help the scones to rise evenly and prevent them from spreading too much.
- Bake the scones until they are golden brown: Scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion:
Erin's Blueberry Scones are a delicious and easy-to-make breakfast treat. With their flaky crust, tender interior, and sweet, juicy blueberries, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or brunch recipe, give these scones a try. You won't be disappointed!
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