Scribd Logo
Upload

Welcome to Scribd!

  • Blueberry Scones - King Arthur Flour

    Uploaded by

    nadine marchand
    32 views1 page
    This recipe provides instructions for making blueberry scones. The ingredients include flour, sugar, baking powder, butter, blueberries, eggs, yogurt, extracts, and sparkling sugar. The scones are made by mixing the dry ingredients with butter and blueberries. Wet ingredients like eggs and yogurt are added and combined gently. The dough is scooped and baked for 20-24 minutes until lightly browned. Scones can be reheated or stored for later enjoyment.

    Original Description:

    Original Title

    Blueberry Scones – King Arthur Flour

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This recipe provides instructions for making blueberry scones. The ingredients include flour, sugar, baking powder, butter, blueberries, eggs, yogurt, extracts, and sparkling sugar. The scones are made by mixing the dry ingredients with butter and blueberries. Wet ingredients like eggs and yogurt are added and combined gently. The dough is scooped and baked for 20-24 minutes until lightly browned. Scones can be reheated or stored for later enjoyment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    32 views1 page

    Blueberry Scones - King Arthur Flour

    Uploaded by

    nadine marchand
    This recipe provides instructions for making blueberry scones. The ingredients include flour, sugar, baking powder, butter, blueberries, eggs, yogurt, extracts, and sparkling sugar. The scones are made by mixing the dry ingredients with butter and blueberries. Wet ingredients like eggs and yogurt are added and combined gently. The dough is scooped and baked for 20-24 minutes until lightly browned. Scones can be reheated or stored for later enjoyment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Blueberry Scones – King Arthur Flour

    Ingredients

    2 cups (241g) King Arthur Unbleached All-Purpose Flour


    1/2 teaspoon salt
    1/4 cup (50g) granulated sugar
    1 tablespoon (12g) baking powder
    6 tablespoons (85g) cold butter, cut into pieces
    1 cup (142g) fresh blueberries, or Blueberry Jammy Bits
    2 large eggs, beaten
    1/4 cup (57g) yogurt, plain or flavored (vanilla is good)
    1 teaspoon vanilla extract
    1 tablespoon (6g) grated lemon rind (zest), or 1/4 teaspoon lemon oil
    1/2 teaspoon almond extract
    2 tablespoons (36g) sparkling white sugar, for sprinkling on top

    Instructions

    1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line with
    parchment.

    2. Whisk the dry ingredients in a bowl. Add the butter and work it into the dry
    ingredients until the mixture is unevenly crumbly; use your fingers, a pastry
    blender, or an electric mixer. Gently mix the blueberries with the dry
    ingredients.

    3. Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond
    extract. Add to the dry ingredients and stir very gently, just until combined.
    The dough will be quite moist, like cookie dough.

    4. Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the
    dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2" between
    each.

    Perfect your technique

    Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse
    sparkling sugar.

    Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester or
    toothpick inserted into a scone comes out dry. Remove from the oven, and serve
    warm.

    To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for
    about 8 to 10 minutes.
    Store scones, well wrapped, at room temperature for several days. Freeze for longer
    storage.

    You might also like