Best Ruth Thurstons Wild Blueberry Scones Recipes

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NAME THIS DISH! BLUEBERRY SCONES



Name This Dish! Blueberry Scones image

These scones are a celebration of blueberries. A little almond and rye flour in the batter adds a deep nutty and slightly savory flavor to keep the sweetness in check and lets the berries shine through.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 8 blueberry scones

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1 cup rye flour (preferably medium rye)
1/4 cup almond flour
2 tablespoons turbinado sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon finely grated lemon zest
1 cup fresh blueberries
1/4 cup dried blueberries
3/4 cup plain whole-milk yogurt (not Greek), stirred
1 large egg
1/2 cup confectioners' sugar
1 tablespoon unsweetened blueberry juice

Steps:

  • Preheat the oven to 425˚ F. Line a rimmed baking sheet with parchment paper. Whisk the three flours, turbinado sugar, baking powder and salt in a large bowl. Add the butter and lemon zest and work the butter into the flour with your fingers until it is in pea-size pieces. Add the fresh and dried blueberries and toss well.
  • Make a well in the center of the flour mixture. Whisk the yogurt and egg in a small bowl, then pour into the well. Stir with a fork until all the flour is moistened, then knead with your hands until the dough comes together.
  • Turn out the dough onto a floured surface and pat into a 7-inch round. Cut into 8 wedges; arrange 1 to 2 inches apart on the baking sheet. Sprinkle with turbinado sugar.
  • Bake the scones until they puff up and are set and golden, about 25 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.
  • Whisk the confectioners' sugar and blueberry juice in a small bowl until thick and smooth. Drizzle over the scones. Let stand until the glaze sets, about 20 minutes.

BLUEBERRY SCONES



Blueberry Scones image

Provided by Robert Irvine : Food Network

Time 50m

Yield 12 scones

Number Of Ingredients 10

1/4 cup (4 tablespoons) unsalted butter, cold and cut in pats
1 3/4 cup all-purpose flour, plus more if necessary and for dusting
1/8 cup granulated sugar
1/8 cup light brown sugar
1 tablespoon baking powder
Pinch kosher salt
1 cup fresh blueberries, rinsed and dried
1/2 cup half-and-half
1/4 cup heavy cream
1 large egg, beaten

Steps:

  • Preheat the oven to 350 degrees F and on low fan speed, if using a convection oven.
  • By hand in a large bowl, blend the butter pats with the flour, granulated sugar, brown sugar, baking powder and salt until the butter has been combined. Add the blueberries and mix well, being careful not to crush all the berries.
  • In second bowl with a whisk, blend the half-and-half, cream and egg. Stir in the flour mixture and mix until the dough comes together. This is our scone dough. If the blueberries are very juicy and the dough is still quite sticky, add an additional 2 to 3 tablespoons flour and mix briefly to bring the dough together.
  • Remove the scone dough from the bowl and gently knead on a floured counter, rolling 5 to 6 times, ensuring not to overblend; this will result in a tough dough. Divide the dough into 12 even triangular shape portions. Arrange on a cookie sheet and bake until the tops are slightly browned, 15 to 20 minutes. Remove from the oven and transfer the scones to a serving platter.

BLUEBERRY SCONES



Blueberry Scones image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 cup whole wheat flour
1 cup all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1/3 cup butter or margarine
3/4 cup light cream
1 egg yolk
1 cup fresh blueberries

Steps:

  • Preheat oven to 425 degrees F.
  • Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.
  • Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned.
  • Break into wedges and serve hot with butter.

ORANGE GLAZED BLUEBERRY SCONES



Orange Glazed Blueberry Scones image

Provided by Tyler Florence

Categories     dessert

Time 1h

Yield 6 to 12 scones

Number Of Ingredients 11

2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
  • In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
  • Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
  • Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze.
  • To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

EMILY'S BLUEBERRY SCONES



Emily's Blueberry Scones image

Emily Hoffman, host of "Whole Living" on Martha Stewart Living Radio (Sirius channel 112), shares her recipe for blueberry scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 9 large scones

Number Of Ingredients 10

3 cups sifted flour
2 1/2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened
1 cup buttermilk
1 egg
3/4 cup blueberries
1/4 cup light cream, to brush tops of scones

Steps:

  • Preheat oven to 450 degrees. Sift together dry ingredients into a large bowl. Cut butter into mixture, at first with two knives, then with a pastry blender.
  • In a separate bowl, beat together the egg and the buttermilk. Fold into the dry mixture along with the fruit.
  • Drop onto baking sheets, at least 3 inches apart. Brush the tops with the cream. Bake for 15 minutes or until slightly brown.

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