One little trick I learned long ago is to freeze the butter and then grate it into the dough with a cheese grater. Eliminates the need to handle it much so it keeps it really cold.
Ingredients 2 cups all-purpose flour (240g) ⅓ cup granulated sugar plus more for sprinkling (66g) 2 teaspoons baking powder ½ teaspoon salt ½ cup cold unsalted butter cubed (113g) 1 cup fresh or frozen blueberries (6oz / 170g) zest of 1 lemon ¾ cup heavy cream (180mL) 1 large egg Instructions In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest. In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly). Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges. Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes. Meanwhile, preheat the oven to 400F. Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar. Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving. Notes Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the blueberry scones won’t rise and become crumbly after baking. The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. The butter must be cold. When the scones go into the oven, the pieces of butter will melt, leaving you with flaky laters. Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll be left with chewy scones. Flour the knife or bench scraper to help the dough from sticking when cut. You can flour your hands as well. Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly. If using frozen blueberries, add them directly into the dough from frozen. The bake time may increase by a few minutes since you’re starting out with much colder fruit, but the cold fruit will help the scones freeze better, so it’s a win! If you’re using frozen fruit for these blueberry scones, add the blueberries at the last minute to prevent their juices from bleeding into the dough. When shaping the dough, avoid compressing the dough. Just gently pat the dough’s edge.
Thank you so much for the recipe. My sister used to make scones and they're one of my most favorites. She passed away a few years ago. She is loved so much and missed . 😢❤
@@dorenelynnbowserI'm so sorry for your loss and but I'm glad this Recipe can bring back such good memories of her! Enjoy and don't eat too many and send some to me!😜🤭🤣🤣🥰
Try coating the blueberries in flour first before you fold them in the dough, it should keep them from sinking to the bottom when you bake the scones. It works for chocolate chip cookies too.
@s0fia872 Sure thing, sister. You need 2 cups of AP flour, a tablespoon of baking powder, a tablespoon of sugar, a teaspoon of salt, a third of a cup of cold butter, and about a cup of milk. You whisk together the dry ingredients, grate in the cold butter with a cheese grater and whisk to combine it evenly, then add just enough milk to make a soft but not runny dough; you may not need all the milk. Then put it on a floured surface, fold it three times, press it out to a thickness of about half an inch, and cut your biscuits. Work as fast as you can, once the butter comes out of the refrigerator. Put them on a greased baking sheet (you can also use parchment paper) or cast iron skillet, and bake them for 13- 15 minutes, in a preheated 425°F oven. 😄
I'm happy he mentioned frozen blueberries. I have frozen wild blueberries in my fridge! Can't wait to make these for my church's Senior Center! Yum!!!! ❤
@@di4085Yes, wild blueberries are much higher in antioxidants. They are black/blue through and through whereas ''American blueberries'' as we call them here in Sweden, are only black/blue on the outside (peel).
My husband made these this morning, they are DELICIOUS! He followed the recipe exactly, they are so soft on the inside with a little crunch from the sugar on the outside 🥰🥰🥰🥰. Thank you for a wonderful recipe ❤
MWA podcasts whether they are guest or host are always beyond Adhd or time span issues bcz they are fresh out of oven and like a fresh air out of heaven ❤
These are Amazing!! Did so well i had to take pictures just to make sure i had actually made them!! They were so good and the directions were excellent!!! If you have never made scones, give this recipe a try. It is worth it!!
I tried your blueberry and apple pie recipe over christmas. I wanted to know how to bake or cook, so it turned into fudge somehow. But I mixed in with the pie stuffing, every bite was a surprise. I'm excited to try this recipe soon.
Tap where it says “Search Blueberry Scones” right above where it says Preppy Kitchen while watching this short, and it’s the first recipe that pops up. It’s from a year ago but it’s this recipe. 😉
I just had an idea for you! You should do the new viral "Of course" trend where they say "I'm a ____ of course I ______!" You should really do it, I think it'll be dope!!
You are my favorite baker!! ❤ I’m so glad to see this, I will have to try these!! All your recipes that I’ve made were so good!! I don’t bake as often but I plan to moving forward. Love, love, love the esthetic 🥰😌👨🍳🍰
I literally just made some blueberry scones yesterday. I didn't have any lemon unfortunately though i did wonder if that would elevate it! Wish i had seen this short yesterday! Next batch i will try the stack! Wow, never tried that!
One little trick I learned long ago is to freeze the butter and then grate it into the dough with a cheese grater. Eliminates the need to handle it much so it keeps it really cold.
Can you please elaborate? Thanks
@@Sadeyah grate frozen butter into the flour instead of using your hands to blend it.
Can you please share your recipe? Thanks
@@mah596the recipe is the same. Another comment gives all ingredients
@@gigig2492 awesome! Thank you so much for replying 🥰
You have a calming presence. God bless. ❤❤❤
I was just thinking the same thing. Listening is very therapeutic!! 💕💕 and I will be trying this recipe! 💕
He totally does. I love his videos, seems like such a stand up human ❤
True
Keep your lifestyle to yourself
Blako wako
Ingredients
2 cups all-purpose flour (240g)
⅓ cup granulated sugar plus more for sprinkling (66g)
2 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter cubed (113g)
1 cup fresh or frozen blueberries (6oz / 170g)
zest of 1 lemon
¾ cup heavy cream (180mL)
1 large egg
Instructions
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.
In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.
Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
Meanwhile, preheat the oven to 400F.
Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar.
Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.
Notes
Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the blueberry scones won’t rise and become crumbly after baking.
The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
The butter must be cold. When the scones go into the oven, the pieces of butter will melt, leaving you with flaky laters.
Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll be left with chewy scones.
Flour the knife or bench scraper to help the dough from sticking when cut. You can flour your hands as well.
Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly.
If using frozen blueberries, add them directly into the dough from frozen. The bake time may increase by a few minutes since you’re starting out with much colder fruit, but the cold fruit will help the scones freeze better, so it’s a win!
If you’re using frozen fruit for these blueberry scones, add the blueberries at the last minute to prevent their juices from bleeding into the dough.
When shaping the dough, avoid compressing the dough. Just gently pat the dough’s edge.
Thank you for sharing the recipe for the blueberry scones. I couldn't find it on the description. Thank you
@@marysuncin4302 it is on his website! There are many more recipes there!
Thank you so much for the recipe. My sister used to make scones and they're one of my most favorites. She passed away a few years ago. She is loved so much and missed . 😢❤
@@dorenelynnbowserI'm so sorry for your loss and but I'm glad this Recipe can bring back such good memories of her! Enjoy and don't eat too many and send some to me!😜🤭🤣🤣🥰
❤❤thank you
Try coating the blueberries in flour first before you fold them in the dough, it should keep them from sinking to the bottom when you bake the scones. It works for chocolate chip cookies too.
Even unbaked, they look delicious! ❤️
What?
Yes.. i was thinking the same. To finish it bfo baking 😝😄
I'm from the South, and I make biscuits (and scones) exactly like this. Work it as little as possible, fold it three times. Perfect. 👍👍
Passe a receita, por favor!
Рецепт
Could you please pass us the recipe??
@s0fia872 Sure thing, sister. You need 2 cups of AP flour, a tablespoon of baking powder, a tablespoon of sugar, a teaspoon of salt, a third of a cup of cold butter, and about a cup of milk. You whisk together the dry ingredients, grate in the cold butter with a cheese grater and whisk to combine it evenly, then add just enough milk to make a soft but not runny dough; you may not need all the milk. Then put it on a floured surface, fold it three times, press it out to a thickness of about half an inch, and cut your biscuits. Work as fast as you can, once the butter comes out of the refrigerator. Put them on a greased baking sheet (you can also use parchment paper) or cast iron skillet, and bake them for 13- 15 minutes, in a preheated 425°F oven. 😄
@@TheShurikenZone thanks a bunch ma'am. I'm a zBraziloan fascinated with Southern culture. So i've been working towards mastering it.
Love your voice. Just as comforting as your recipes.
This is so beautiful, I almost teared up! 😅 thanks so much for your beautiful contribution to youtube. We appreciate you and your baking here!
Why did I see this right before sleeping? How am I supposed to sleep now? Gonna dream about it
☺️👍
haha, you will dream about that delicious dessert
Frozen wild blueberries will be 10x more delicious than regular fresh ones. Trust me.
I'm happy he mentioned frozen blueberries. I have frozen wild blueberries in my fridge! Can't wait to make these for my church's Senior Center! Yum!!!! ❤
Always get the wild ones if possible. They're smaller but oh so much tastier!
They are higher in antioxidants and possibly cheaper.
@@ClaireJohnson-te4jd🥰 im planning to make em aswell
@@di4085Yes, wild blueberries are much higher in antioxidants. They are black/blue through and through whereas ''American blueberries'' as we call them here in Sweden, are only black/blue on the outside (peel).
I'm blueberry lover!!!!!!❤❤❤❤ Looking exquisite 😋❤
Очень прекрасная музыка! Благодарю за полученное удовольствие!❤
My husband made these this morning, they are DELICIOUS! He followed the recipe exactly, they are so soft on the inside with a little crunch from the sugar on the outside 🥰🥰🥰🥰. Thank you for a wonderful recipe ❤
Pasa las cantidades de koa ingredientes graciasss.
@@eugeniapascual3289 algien mas lo escribio arriba.
My favorite- not all scones are equal, but these look amazing!☺️👌🏽
I really hope you're living your best life with the land, new kitchen, garden, family. ❤ Love watching that whole process.
I LOVE BLUEBERRIES 🫐 ! Muffins, scones, dumplings....yum yum !!! Looks ABSOLUTELY 💯 DELICIOUS!!!😋😋😋💙💙💙💙💙💙💙
Les BLEUETS sont des fleurs bleues
Les BLUETS sont des myrtilles cultivées
This is reminding me of curb your enthusiasm, Larry arguing with the coffee shop guy about his scones being too soft. 😂😂😂😂
I didn’t realize scones didn’t have leavening. Thanks. They look exquisite!🎉
Scones definitely need a leavening agent like baking powder plus salt. He either added it and did not show it, or he used self-rising flour.
Mmmm. Yum! Blueberries have so many health benefits. Just an added bonus it's delicious to bake 🌞
MWA podcasts whether they are guest or host are always beyond Adhd or time span issues bcz they are fresh out of oven and like a fresh air out of heaven ❤
I made them. Amazing and your are so right. The flavor was so good, I ate two and wanted another. Thank you James
My goodness, the scones are a work of art and I noticed your video is a work of art as well! I love your channel.
John, your shorts are a visual joy.🎉
One of my favorite chefs 😊
Lord have mercy...I wish I had one of those!
I've been subscribed for years and it still amazes me how you can still come out with classic recipes
Your recipes are the best!🥰
😋 perfect with a cup of coffee ☕️ or tea 🫖
Коментарий поддержки Дмитрия! Дима, ты молодец! Спасибо ❤
This video is full of happiness!
I'm so healed🥹💖
These are Amazing!! Did so well i had to take pictures just to make sure i had actually made them!! They were so good and the directions were excellent!!! If you have never made scones, give this recipe a try. It is worth it!!
Would love a full video! Your blueberry muffin vid is lovely. It always comes out perfectly..
He has a video for them I’ve made these at least 4x turned out perfect
Where do you get the recipes from..
@@janetteleonard1110I’m sure from heaven❤
These look delicious!
I tried your blueberry and apple pie recipe over christmas. I wanted to know how to bake or cook, so it turned into fudge somehow. But I mixed in with the pie stuffing, every bite was a surprise.
I'm excited to try this recipe soon.
You have a great soothing voice John! 😊
Love you and your recipes!! ❤️
Gotta make these!! Look fabulous!!!!
That would go great with clotted cream and fruit jam. Maybe even some tea.
😮🤔 What is clotted cream? It sounds good
@@u.twinston2343 it's heavy cream baked in dry heat for half the day at low heat.
They look delicious 😍😋
Our guy is a whole entire vibe!! Love it!!.. ❤ .. those blueberry scones are needed this morning!
Looks excellent John… No I can’t lie.. It looks superb.
Looks delicious
Kitchen asmr
Love this
They look amazing
You certainly are quite an artist!
Looks delicious 😋
You are the best ❤❤❤! THANK YOU!
FULL RECIPE WOULD BE GREAT. . . PLEASE 🙏🏼
It's in his page 😊
There are 3 types on his page! American 2 and a British I saw 😊
Tap where it says “Search Blueberry Scones” right above where it says Preppy Kitchen while watching this short, and it’s the first recipe that pops up. It’s from a year ago but it’s this recipe. 😉
I will be trying this some time soon. But 1st im going to try his blueberry cheese cake.😊
It looks so good!!!
Qué rico y qué sabroso Gracias bendiciones por sus enseñanzas 😋👍
Have made them. These are delicious. Need to make tomorrow.
I just had an idea for you! You should do the new viral "Of course" trend where they say "I'm a ____ of course I ______!" You should really do it, I think it'll be dope!!
"ITS BISCUITS!!" 😂😂😂
Love your bowl❤. The scones too
ربي أوزعني أن أشكر نعمتك عليّ وانا أعمل صالحاً ترضاه وأصلح لي في ذريتي و اني تبت إليك و انا من المسلمين
وعلى والدي
Very delicious , please let me know the recipe please ❤
It's at the top of the thread.
Your voice is so beautiful and so soothing❤️
Blueberry scones and blueberry buckle are my favorite expressions of blueberry 💙💙💙
John is so handsome ❤️ his husband is one lucky man to have an amazing chef as a spouse 😇
Haha
Need recipe please....we know we need blueberries.
This video is calming my heart
Please written recipe need the measurements.
Hi John, If using frozen blueberries, should we defrost them and dry them first?
I wouldn't think it's necessary to defrost them before adding
No need to defrost or dry. I use frozen all the time
If you use frozen blueberries, add them towards the end and work the dough as little as possible. Probably dry them off but not defrost them
@@Robot4Sure so the extra liquid won’t ruin the texture?
@@MissHoneyOnline I've never had an issue
They look gorgeous and delicious!! Easy to make, as well.
Those look GORGEOUS!!❤
Can I have the recipe please
You can look on his channel
You are my favorite baker!! ❤ I’m so glad to see this, I will have to try these!! All your recipes that I’ve made were so good!! I don’t bake as often but I plan to moving forward. Love, love, love the esthetic 🥰😌👨🍳🍰
I do not know who is more delicious the chef or the bread 😅
Im not a baker but i love scones and you made it look very easy. Thx
Your recipes are absolutely the best!
Это мое натальное соединение, научилась с ним жить в благости. Благодарю за эфир❤
I adore the love in the process 😍
Oh man! This looks amazing
Oh my! I love scones!
Oh my goodness looks amazing ❤
These look so good!
i've rewatched the first second of this like ten times now, that looks godly (send help)
Those look incredible
They look really good
Love your work.
So decedent John! Such a vibe!
That looks yummy😍
They look so good 😲😲😲❤
The way he present 🌟
I wanna try this right now 😋
this is so beautiful, thank you!!
EXCELENTE TRABALHO PROFISSIONAL..EXTRAORDINÁRIO
Wow! Those look beautiful!
Those look so good omg
Looks so delicious 😋 😍.
Scones always look so dry .. but these look great
It's so satisfying to see blueberry bursting❤❤❤
Bless your hands. ❤
They look so good
I want that recipe. Those looks sooo Beautiful and Scrumptious. ❤🎉😂
That looks delish!!
Looks amazing 😍
I literally just made some blueberry scones yesterday. I didn't have any lemon unfortunately though i did wonder if that would elevate it! Wish i had seen this short yesterday! Next batch i will try the stack! Wow, never tried that!
They look delicious! 😋 🫐
These look divine. Cant wait to try it. 😍
Looks delicious 😋 ❤
Looks amazing ❤
love your recipes
They have got to be the most
BEAUTIFUL & DELICIOUS
Scones I have ever seen 🤩
YUM !!!!❤❤❤❤❤