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Lightened Up Blueberry Scones Recipe

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Blueberry scones, heat proper out of the oven make the proper Sunday morning breakfast together with a scorching cup of tea.

Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
Blueberry Scones

I like scones a lot that I all the time maintain a stick of butter in my freezer so I can whip them up anytime. We usually make these Chocolate Chip Scones for particular events, however these contemporary blueberry scones are good any time of the 12 months. Since they use much less butter than most recipes, these scones are a bit more healthy too.

Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.

These tender, moist scones, studded with juicy blueberries, are fantastic heat out of the oven. The aroma of contemporary blueberry goodness crammed my dwelling as they baked. These are significantly THE BEST blueberry scones. My husband ate three the final time I made them!

What is the distinction between a scone and a biscuit?

Scones are a bit of drier and fewer flaky than biscuits. They often have eggs in them, which biscuits don’t.

How to Keep Scones Moist

I’ve a pair tricks to maintain scones moist. It’s important to make use of chilly components when baking scones in order that the dough doesn’t unfold within the oven, which leads to drier scones. That’s why I all the time maintain a stick of butter in my freezer! Refrigerated butter will soften as you combine the dough, so use frozen butter as an alternative.

Another essential tip is to grate the frozen butter utilizing the massive holes of a field grater like this one (affil hyperlink). The smaller items of butter combine extra shortly into the dough. For gentle and fluffy scones, you don’t wish to overwork the dough.

How do you make scones from scratch

This scone recipe is very easy to make. First, mix your dry components. Second, grate the frozen butter and blend nicely with the flour combination. Then, stir the buttermilk, egg, and vanilla collectively. Mix the moist and dry components along with a fork till moist.

Next, it’s time to get these able to bake. There’s no rolling or chopping – you simply drop the scones by the spoonful on the baking tray. Bake for 18 minutes at 400F levels.

If you desire to lemon blueberry scones, add in a bit of lemon zest. You might additionally attempt orange zest. If you don’t have buttermilk, use plain yogurt combined with a little bit of milk to skinny it down. You also can add one tablespoon of vinegar or lemon juice to a measuring cup after which fill with sufficient milk to make one cup. Stir collectively and let it sit for about 5 minutes.

Scone Variations:

  • Swap the blueberries out for raspberries or blackberries.
  • Use thawed frozen blueberries if contemporary aren’t out there.
  • Add some lemon or orange zest for a touch of citrus.
  • Swap out half of the flour for entire wheat white flour so as to add fiber.

How To Make Blueberry Scones

how to make scones with blueberriesLightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.

More Scone Recipes You Will Love:

 

Low Fat Blueberry Scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Lightened up, heat blueberry scones proper out of the oven make the proper Sunday morning breakfast together with a scorching cup of tea.

  • 2 cups unbleached flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • half tsp baking soda
  • 1 tbsp baking powder
  • 1/4 cup frozen butter, half stick
  • 3/4 cups 1% buttermilk
  • 1 giant egg
  • 1 tsp vanilla
  • 1 cup contemporary blueberries, if frozen, thaw first
  • Preheat the oven to 400F°.

  • In a big bowl, combine all of the dry components.

  • Using the massive holes of a cheese grater, grate the frozen butter into the flour. Mix nicely with flour.

  • In a medium bowl, combine the buttermilk, egg and vanilla.

  • Using a fork, slowly stir within the moist components to the dry components, till all of the combination is moistened.

  • Do not over work the dough. Fold within the blueberries.

  • Line a baking sheet with a silpat or parchment paper. Drop giant spoonfuls onto the cookie sheet (to keep away from robust scones, don’t press or compact).

  • Bake within the middle rack 18 minutes. Remove and allow them to cool about 5 minutes earlier than consuming.

Serving: 1scone, Calories: 216kcal, Carbohydrates: 33.5g, Protein: 5g, Fat: 6.5g, Saturated Fat: 4g, Cholesterol: 43mg, Sodium: 335mg, Fiber: 0.5g, Sugar: 9.5g

Blue Smart Points: 7

Green Smart Points: 6

Purple Smart Points: 7

Points +: 6

Keywords: blueberry scone recipe, breakfast recipes, scones

 


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