Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Name This Dish! Blueberry Scones
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- Level: Easy
- Total: 1 hr 20 min (plus cooling)
- Active: 30 min
- Yield: 8 blueberry scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 265
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 42 mg
- Sodium
- 245 mg
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.
- Level: Easy
- Total: 1 hr 20 min (plus cooling)
- Active: 30 min
- Yield: 8 blueberry scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 265
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 42 mg
- Sodium
- 245 mg
Ingredients
Directions
- 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.
