Ina Garten Blueberry Scones is made with all-purpose flour, granulated sugar, baking powder, ground cinnamon, salt, frozen unsalted butter, heavy cream, egg, vanilla extract, and fresh or frozen blueberries. This easy Barefoot Contessa Blueberry Scones recipe creates a delicious Dessert or breakfast that takes about 1 hour to prepare and can serve up to 8 people.
š§” Why Youāll Love This Blueberry Scones Recipe:
- Yummy Taste: These scones are full of juicy blueberries and a bit of cinnamon, making them taste really good.
- Easy to Make: The recipe is simple and uses ingredients you probably already have, so even if you’re new to baking, you can make these scones easily.
- Soft and Buttery: These scones have a soft, buttery texture because of the frozen unsalted butter and heavy cream. They just melt in your mouth.
- Can be Eaten Anytime: You can enjoy these scones for breakfast, brunch, or as a snack in the afternoon. They go well with coffee, tea, or any drink you like.
- You can Add Your Own Toppings: You can make these scones your own by adding crunchy coarse sugar or sweet vanilla icing, depending on what you like.
š Ina Garten Blueberry Scones Ingredients:
- 2 cups (250g) all-purpose flour, plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream, plus 2 Tbsp for brushing
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh or frozen blueberries
- Optional topping: coarse sugar and vanilla icing
š„Ø How To Make Ina Garten Blueberry Scones
- In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter and add it to the flour mixture. Mix with a pastry cutter, two forks, or your fingers until it resembles pea-sized crumbs.
- Place the flour and butter mixture in the fridge or freezer while preparing the wet ingredients.
- In a small bowl, whisk together 1/2 cup heavy cream, the egg, and vanilla extract. Drizzle this mixture over the flour mixture, add the blueberries, and gently mix until just moistened.
- Turn the dough out onto a floured work surface. With floured hands, form the dough into a ball. If the dough is too sticky, add a little more flour; if it’s too dry, add 1-2 tablespoons of heavy cream.
- Press the dough into an 8-inch disc and cut into 8 wedges using a sharp knife or bench scraper.
- Place the scones on a prepared baking sheet and refrigerate for at least 15 minutes.
- Preheat the oven to 400Ā°F (204Ā°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Arrange the scones 2-3 inches apart on the baking sheet. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar, if using.
- Bake for 22ā25 minutes until the sides are golden brown and the top is lightly browned.
- Allow to cool slightly before drizzling with vanilla icing, if desired.
š Recipe Tips:
- Use butter from the freezer to make the scones light and not too flat when baked.
- Mix the dough gently to make the scones soft.
- Fresh blueberries are preferable for flavor and texture, but frozen can be used if necessary.
ā What To Serve With Blueberry Scones?
You can serve Blueberry Scones with clotted cream and strawberry jam for a traditional English treat. They also taste great with a cup of fresh coffee or hot tea, making them perfect for breakfast or a snack in the afternoon.
š How To Store Leftovers Blueberry Scones?
- Refrigerator: Let the Blueberry Scones cool down completely. Then, put them in a sealed container and keep them in the refrigerator for up to 5 days.
- Room temperature: If you prefer to store them at room temperature, wrap them in plastic wrap or foil and place them in a cool, dry place. They should be eaten within 1-2 days for the best taste and freshness.
- Freezer: To freeze the scones, wrap each one individually in plastic wrap and then put them in a freezer-safe bag. They can stay good in the freezer for up to three months.
FAQāS
How Do You Prevent Blueberries From Sinking In Scones?
To stop blueberries from sinking, lightly coat them with flour before adding them to the dough. This helps them spread evenly and stay in place while baking.
What Causes Scones To Be Dry, And How Can I Avoid It?
Scones can dry out if mixed or baked too much. Avoid this by handling the dough gently and mixing it only until just combined. Also, make sure not to bake them for too long; they should be golden outside and soft inside.
Can I Use Dried Blueberries Instead Of Fresh Or Frozen In Scones?
Yes, you can use dried blueberries, but they might change the texture and taste slightly compared to fresh or frozen ones.
Can I Add Lemon Zest To Blueberry Scones For Extra Flavor?
Adding lemon zest can give your scones a nice citrusy flavor. Grate a lemon’s zest finely and mix it with the dough along with other ingredients before baking.
Ina Garten Blueberry Scones Nutrition Facts
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 250mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
More Ina GartenĀ Recipes:
Ina Garten Blueberry Scones
Description
Ina Garten Blueberry Scones is made with all-purpose flour, granulated sugar, baking powder, ground cinnamon, salt, frozen unsalted butter, heavy cream, egg, vanilla extract, and fresh or frozen blueberries. This easy Barefoot Contessa Blueberry Scones recipe creates a delicious Dessert or breakfast that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter and add it to the flour mixture. Mix with a pastry cutter, two forks, or your fingers until it resembles pea-sized crumbs.
- Place the flour and butter mixture in the fridge or freezer while preparing the wet ingredients.
- In a small bowl, whisk together 1/2 cup heavy cream, the egg, and vanilla extract. Drizzle this mixture over the flour mixture, add the blueberries, and gently mix until just moistened.
- Turn the dough out onto a floured work surface. With floured hands, form the dough into a ball. If the dough is too sticky, add a little more flour; if itās too dry, add 1-2 tablespoons of heavy cream.
- Press the dough into an 8-inch disc and cut into 8 wedges using a sharp knife or bench scraper.
- Place the scones on a prepared baking sheet and refrigerate for at least 15 minutes.
- Preheat the oven to 400Ā°F (204Ā°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Arrange the scones 2-3 inches apart on the baking sheet. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar, if using.
- Bake for 22ā25 minutes until the sides are golden brown and the top is lightly browned.
- Allow to cool slightly before drizzling with vanilla icing, if desired.
Notes
- Use butter from the freezer to make the scones light and not too flat when baked.
- Mix the dough gently to make the scones soft.
- Fresh blueberries are preferable for flavor and texture, but frozen can be used if necessary.