https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Classic_Bakery-Style_Blueberry_Scones 2026-04-04T04:11:11Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Classic_Bakery-Style_Blueberry_Scones&diff=3712&oldid=prev 2021-06-27T16:21:50Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=20 min |CookTime=22 min @ 425° |Source=[https://bakerbynature.com/classic-bakery-style-blueberry-scones/ BakerByNature.com] |Yield=8 scones |Rating=...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=20 min<br /> |CookTime=22 min @ 425°<br /> |Source=[https://bakerbynature.com/classic-bakery-style-blueberry-scones/ BakerByNature.com]<br /> |Yield=8 scones<br /> |Rating={{Very Good}}<br /> }}<br /> === Ingredients ===<br /> For the Blueberry Scones:<br /> * 3 cups all-purpose flour (365 grams)<br /> * 1/2 teaspoon salt<br /> * 1 Tablespoon baking powder<br /> * 1/2 cup granulated sugar<br /> * 1/4 teaspoon ground nutmeg<br /> * 1/2 teaspoon ground cinnamon<br /> * 1/2 cup (4 ounces) unsalted butter, VERY cold and cut into tiny pieces<br /> * 1 large egg<br /> * 3/4 cup heavy cream<br /> * 1 Tablespoon vanilla extract<br /> * 1 and 1/4 cups fresh or frozen blueberries, if using frozen do not thaw<br /> <br /> For the egg wash:<br /> * 1 large egg, beaten<br /> * 1 teaspoon water<br /> * 2 Tablespoons sparkling sugar, optional<br /> <br /> For the Vanilla Glaze:<br /> * 1 cups confectioners&#039; sugar, sifted<br /> * 2 Tablespoons milk<br /> * 1 teaspoon vanilla extract<br /> * 1/8 teaspoon salt, optional but recommended to cut the sweetness<br /> <br /> === Preparation ===<br /> &#039;&#039;&#039;For the Blueberry Scones:&#039;&#039;&#039;<br /> <br /> Preheat oven to 425°(F). Line a large baking sheet with parchment paper and set aside.<br /> <br /> In a large bowl, combine flour, salt, baking powder, granulated sugar, nutmeg, and cinnamon and mix well to combine.<br /> <br /> Cut the butter into small cubes then, using your fingers, two forks, or a pastry cutter, work it into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas. <br /> <br /> In a glass measuring cup whisk together the egg, cream, and vanilla exact.<br /> <br /> Pour the liquid mixture into the center of the flour mixture, then add in the blueberries. Use a spatula to stir everything together until just moistened. Don&#039;t worry if the dough looks dry and shaggy! <br /> <br /> Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc. *If the dough is too wet, you can add a tablespoon or two of flour; if the dough is too dry, you can add a tablespoon or two of cream. <br /> <br /> Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2&quot; apart.<br /> <br /> Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using. <br /> <br /> Bake for 20 to 22 minutes, or until light golden brown. Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm! <br /> <br /> &#039;&#039;&#039;For the egg wash:&#039;&#039;&#039;<br /> <br /> In a small bowl whisk together the egg and water until well combined. <br /> <br /> &#039;&#039;&#039;For the Glaze:&#039;&#039;&#039;<br /> <br /> In a small bowl combine the confectioners&#039; sugar, milk, vanilla extract, and salt. Drizzle over scones. <br /> <br /> [[Category:Scones]]<br /> [[Category:Breakfast]]</div>

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