Barefoot Contessa Blueberry Scones Recipe
Introduction
If you’re looking for a delightful treat to brighten your morning, look no further than Barefoot Contessa’s Blueberry Scones. These scones are bursting with juicy blueberries and have a light, flaky texture that makes them irresistible. The best part? They are incredibly straightforward to make, even for beginners. Say goodbye to store-bought pastries and impress your family and friends with fresh-baked goodness right from your oven.
Why You’ll Love This Recipe
- Quick & Easy: These scones come together quickly with minimal fuss.
- Simple Ingredients: You likely already have the ingredients in your pantry.
- Perfect for Any Occasion: Ideal for breakfast, brunch, or an afternoon snack.
- Crowd-Pleaser: Everyone will love these sweet and fluffy treats!
- Unbelievably Delicious: The combination of blueberries and a hint of lemon zest adds a unique flavor that stands out.
These scones are not just tasty; they bring a sense of comfort and satisfaction that’ll make you feel right at home.
Ingredients Needed
- For the dough:
- 3/4 pound unsalted butter (chilled and cut into small cubes)
- 1 cup cold heavy whipping cream
- 4 large eggs (whisked lightly)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- For the dry mix:
- 4 cups + 1 tablespoon all-purpose flour (plus additional for dusting)
- 6 tablespoons granulated sugar (plus extra for sprinkling on top)
- 2 tablespoons baking powder
- 2 teaspoons sea salt
- For the filling:
- 3/4 cup frozen wild blueberries
- For the egg wash:
- 1 egg (whisked with 2 tablespoons milk)
How to Make Barefoot Contessa Blueberry Scones
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step keeps your scones from sticking and ensures even baking.
- In a large bowl, whisk together the flour, sugar, baking powder, and sea salt. Make sure there are no lumps for a smooth dough. This keeps the scones light and fluffy.
- Add the chilled, cubed butter to the dry mixture. Use your fingertips or a pastry cutter to mix until it resembles coarse crumbs. Keeping small bits of butter will create a flaky texture when baked.
- In a separate bowl, combine the cold cream, lightly whisked eggs, vanilla extract, and lemon zest. Blend well so that the ingredients mix smoothly.
- Pour the wet mixture into the dry mix. Gently stir until everything is just combined; avoid overmixing to maintain a tender scone. Fold in the frozen blueberries carefully.
- Turn the dough onto a floured surface and pat it into a rectangle about 1 inch thick. Cut the dough into triangles or circles using a cookie cutter.
- Place the scones onto the baking sheet, brush the tops with the egg wash, and sprinkle a bit of sugar for a lovely crunch.
- Bake for about 20 minutes, or until golden brown. A toothpick inserted into the center should come out clean. Enjoy the wonderful aroma filling your kitchen!
- Let the scones cool on a wire rack for a few minutes before serving warm.
Serving and Storage Tips
These scones are best enjoyed fresh out of the oven, but they can also be served with clotted cream, jam, or even fruit preserves for added flavor. To store leftovers, keep them in an airtight container at room temperature for up to two days. For prolonged freshness, freeze them in a zip-lock bag for up to a month, then reheat in the oven when ready to enjoy.
Helpful Notes
- If you prefer a touch more sweetness, feel free to add an extra tablespoon of sugar to the dough.
- Experiment with various berries if you like; raspberries or blueberries can work well in place of the wild blueberries.
- For an extra lemony punch, you can increase the lemon zest to one teaspoon.
Conclusion
Barefoot Contessa’s Blueberry Scones recipe is a true gem that anyone can master. Their light and fluffy texture, combined with the burst of blueberry flavor, will surely impress everyone. Don’t hesitate to give this recipe a try! If you do, please leave a comment and a star rating to share your experience. We’d love to know: what toppings did you try? Share your thoughts and let’s spark a conversation!
Frequently Asked Questions
Can I use fresh blueberries instead of frozen ones?
Yes, you can use fresh blueberries, but make sure to adjust the baking time slightly as fresh berries may add more moisture.
How do I keep the scones from turning dense?
Avoid overmixing the dough when you combine wet and dry ingredients. Gentle folding helps maintain the light texture.
Is this recipe freezer-friendly?
Absolutely! You can freeze the scones either before or after baking. Just ensure they are in an airtight container or sealed bag.
Print
Barefoot Contessa Blueberry Scones
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Blueberry Scones that are light, flaky, and filled with juicy blueberries, perfect for breakfast or an afternoon snack.
Ingredients
- 3/4 pound unsalted butter (chilled and cut into small cubes)
- 1 cup cold heavy whipping cream
- 4 large eggs (whisked lightly)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 4 cups + 1 tablespoon all-purpose flour (plus additional for dusting)
- 6 tablespoons granulated sugar (plus extra for sprinkling on top)
- 2 tablespoons baking powder
- 2 teaspoons sea salt
- 3/4 cup frozen wild blueberries
- 1 egg (whisked with 2 tablespoons milk for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and sea salt.
- Add the chilled, cubed butter to the dry mixture and mix until it resembles coarse crumbs.
- In a separate bowl, combine the cold cream, lightly whisked eggs, vanilla extract, and lemon zest.
- Pour the wet mixture into the dry mix and gently stir until just combined; avoid overmixing to maintain a tender scone. Fold in the frozen blueberries carefully.
- Turn the dough onto a floured surface and pat into a rectangle about 1 inch thick. Cut the dough into triangles or circles.
- Place the scones onto the baking sheet, brush the tops with the egg wash, and sprinkle with sugar.
- Bake for about 20 minutes, or until golden brown.
- Let the scones cool on a wire rack for a few minutes before serving warm.
Notes
Best enjoyed fresh out of the oven. Can be served with clotted cream, jam, or fruit preserves. Store leftovers in an airtight container for up to two days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg