{"id":1924,"date":"2022-06-30T12:51:44","date_gmt":"2022-06-30T12:51:44","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1924"},"modified":"2024-02-09T21:34:48","modified_gmt":"2024-02-09T21:34:48","slug":"easy-blueberry-scones","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-blueberry-scones\/","title":{"rendered":"Easy Blueberry Scones"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Blueberry Scones<\/span><\/h2>\n
<\/div>\n
These easy blueberry scones are the kind of breakfast or afternoon treat that you can make from start to finish in under an hour. They\u2019re buttery and delicious, studded with fresh berries, and easily adaptable for any kind of fresh or dried fruit you have on hand.<\/span>
<\/div>The key to making a great scone with a tender crumb and crisp exterior is to employ a gentle hand and as little liquid as possible. You want to stir and shape the dough only enough to form a rough circle that holds together. And the amount of liquid should be\u00a0just<\/em>\u00a0enough to moisten the dry ingredients. Any more and the scones will be doughy. But fear not! These scones are tender, delicious, and very easy to throw together.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>12<\/span> to 16 scones<\/span><\/span><\/div>\n\n
Author: <\/span>Adapted from Yankee Magazine, August 10, 2021<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u2154<\/span> cup<\/span> buttermilk<\/span> plus more for brushing scones<\/span><\/li>
  • 1<\/span> large egg<\/span><\/li>
  • 3<\/span> cups<\/span> all-purpose flour<\/span><\/li>
  • \u2153<\/span> cup<\/span> granulated sugar<\/span> plus more for sprinkling<\/span><\/li>
  • 2\u00bd<\/span> teaspoons<\/span> baking powder<\/span><\/li>
  • 1<\/span> teaspoon<\/span> table salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> baking soda<\/span><\/li>
  • 14<\/span> tablespoons<\/span> cold unsalted butter<\/span> cut into small pieces<\/span><\/li>
  • 1<\/span> cup<\/span> regular high-bush blueberries<\/span> (fresh or freeze-dried) or \u2154 cup wild blueberries<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the oven to 350\u00b0F and set a rack to the middle position. In a small bowl, whisk together the buttermilk with the egg. Set aside.<\/div><\/li>
    • In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Sprinkle the butter over the mixture and use your fingers to work it in, rubbing your thumb against your fingertips, smearing the butter as you do (a pastry cutter would do).Stop when the mixture looks like cornmeal studded with small chunks of butter.<\/span><\/div><\/li>
    • Add the egg mixture to the flour mixture and use a fork to combine. The mixture will still look ragged, but should hold together when you squeeze it. Mix only enough to get it to this point. Sprinkle the berries over the dough and use a rubber spatula to gently stir them in, trying not to smash the berries as you do. Drop the dough onto a lightly floured counter and gently gather it together in a ball. Divide the ball in half and press each half into a 6- to 7-inch disk.<\/span><\/div><\/li>
    • Transfer the disks to a parchment-lined baking sheet. Use a bench scraper or knife to cut the disks into six or eight wedges each (do not separate the pieces). Brush the top with buttermilk and sprinkle with a fine layer of sugar. Bake until golden brown and puffed\u2014turning the baking sheet halfway through\u201430 to 35 minutes. Transfer to a serving dish and serve warm, with or without butter, jam, or whipped or clotted cream.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1921,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,362,1598,696],"tags":[],"class_list":["post-1924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-breakfast-brunch","category-bryans-favorites","category-snack"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/06\/Easy-Blueberry-Scones-e1661007333397.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=1924"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1924\/revisions"}],"predecessor-version":[{"id":1925,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1924\/revisions\/1925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/1921"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=1924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=1924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=1924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}