Before diving into the delightful realm of mini blueberry scones, let’s talk about how to elevate your scone experience.
Picture this: a warm, freshly baked mini scone sits on your plate, steaming lightly. Now, imagine topping it with rich, creamy butter. A bit of honey drizzled over the scone could offer a sweet contrast. Feeling adventurous? Pair it with lemon curd. The zesty kick of lemon will balance the sweetness of the blueberries beautifully.
Don’t forget a hot cup of tea or coffee. The warmth of your beverage harmonizes perfectly with the soft, fluffy texture of the scone. Orange pekoe or Earl Grey, with their slight floral hints, can add a wonderful note to this combination. Put together these elements, and you have a fantastic breakfast or afternoon snack that leaves you craving more.
Ah, the joy of baking! There’s something magical about the aroma of fresh pastries wafting through the kitchen. I remember the thrill of my first baking adventure. I was knee-deep in flour, and somehow, amidst the chaos, I managed to whip up a batch of mini blueberry scones. They were simple but packed with flavor.
Since then, I’ve honed that original recipe into something fantastic, perfect for sharing with family and friends. Mini blueberry scones are quick to make and are a delightful addition to any breakfast table or tea time. Today, let’s explore this sweet treat in detail.
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What is Mini Blueberry Scones?
Mini blueberry scones are small, crumbly pastries often served as a snack or light breakfast. They are made using basic baking ingredients, featuring fresh blueberries for that burst of fruity sweetness. While the traditional scone is typically larger, the mini version is created for those who want just a little taste without the guilt.
The texture can be described as tender on the inside with a light crisp on the outside. They are versatile, as you can serve them with various toppings or enjoy them plain.
Why This Recipe Works?
When developing this recipe for mini blueberry scones, several key factors contribute to its success.
- Fresh Ingredients:
Using fresh blueberries elevates the flavor of the scones. They create a lovely natural sweetness without the need for added sugar. Frozen blueberries can work in a pinch, but fresh is the way to go for that vibrant taste. - Proper Butter Temperature:
Cold, cubed butter ensures that the scones remain flaky. When baked, the butter creates steam pockets, resulting in a light, airy texture. Incorporating the butter into the flour properly is crucial. - Perfect Ratio of Dry to Wet Ingredients:
The balance of flour to milk and eggs in the recipe yields the right consistency. Too much flour, and the scones become dry; too little, and they turn soggy. This recipe strikes the perfect harmony. - Attention to Baking Time:
Baking at the right temperature for the right time is essential. It allows the scones to develop a golden crust without over-baking, which can lead to dry scones. Keep an eye on them towards the end of baking!
Ingredients You’ll Need To Make This Dish
To create these scones, gather the following:
- 1 ½ cups fresh blueberries: bursting with flavor and color
- 8 tablespoons salted butter: cold and cubed
- ½ cup whole milk or half-and-half: for richness
- 2 ¾ cups all-purpose flour: forms the base of the scone
- ⅓ cup granulated sugar: for a hint of sweetness
- 2 large eggs: at room temperature
- 1 tablespoon aluminum-free baking powder: helps scones rise
- ¼ teaspoon fine sea salt: enhances flavors
- ½ teaspoon vanilla extract: adds depth
- ⅛ teaspoon ground cinnamon: a warm touch
- Turbinado sugar or regular granulated sugar, for sprinkling on top (optional): adds a crunchy finish
How to Make Mini Blueberry Scones?
Step 1: Preheat Oven
Start by preheating your oven to 400°F (200°C). A hot oven will help your scones rise beautifully and develop that coveted golden crust.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This will prevent sticking and help with cleanup later.
Step 3: Mix Dry Ingredients
In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. This ensures that the baking powder is evenly distributed.
Step 4: Incorporate the Butter
Add the cold, cubed butter to your dry ingredients. Using a pastry blender, fork, or your fingers, mix until the mixture resembles coarse crumbs. You want to see small lumps of butter—that’s essential for flakiness.
Step 5: Combine Wet Ingredients
In another bowl, whisk together the eggs, milk, and vanilla extract. Once combined, pour this into your flour mixture. Mix gently to combine; don’t overwork the dough.
Step 6: Add Blueberries
Gently fold in the blueberries. If you’re using frozen blueberries, no worries—just be careful not to crush them.
Step 7: Shape the Scones
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Use a knife or a bench scraper to cut the dough into small squares or triangles. Remember, they’ll spread a bit in the oven!
Step 8: Bake
Transfer the scones to your prepared baking sheet. Brush the tops with a bit of milk for shine and sprinkle with Turbinado sugar if desired. Bake for 15-20 minutes, or until they are golden brown.
Step 9: Cool and Serve
Once baked, allow them to cool slightly on a wire rack. This step helps retain that lovely texture. Serve warm or at room temperature.
Tips & Tricks
Here are my best tips to ensure your scones turn out perfectly:
- Don’t Overmix: Mix gently to keep those scones tender. Overworking the dough can lead to tough scones.
- Keep Ingredients Cold: Work quickly with cold ingredients. This helps maintain the butter’s shape in the dough, which is crucial for that flaky texture.
- Use a Kitchen Scale: For precision, especially when measuring flour. Too much flour can ruin your scone game.
- Experiment with Flavors: Try adding lemon zest or almond extract for a fun twist on the classic flavor.
- Freeze for Later: If you want to prepare in advance, you can freeze uncooked scones. Just pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time.
Nutrition Information
Let’s talk numbers. Each mini blueberry scone (based on this recipe) contains approximately:
- Calories: 140
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 150mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 3g
These numbers can vary slightly based on the precise ingredients and portion sizes, but they give you an approximate idea of what you’re indulging in!
How Do You Store the Leftovers?
Storing leftover mini blueberry scones is easy! Allow them to cool completely after baking. Place them in an airtight container at room temperature. They can last for up to three days.
If you want to make them last longer, consider freezing them. Wrap individually in plastic wrap, then store them in a freezer-safe bag. When you want to enjoy one, just thaw at room temperature or pop it back in the oven for a few minutes to reheat.
What Sides Would Complement Mini Blueberry Scones?
To make a lovely spread, consider these complementary sides:
- Cream Cheese Spread:
Whip up some cream cheese mixed with a bit of powdered sugar and vanilla. This sweet spread lavishly complements the fruity flavor of the scones. - Fresh Fruit Salad:
A light fruit salad with mixed fresh fruits would brighten the plate. The acidity of citrus fruits can balance the sweetness well. - Flavored Yogurt:
A dollop of Greek yogurt infused with honey and vanilla adds creaminess. It also introduces a protein element, giving you a more substantial breakfast option.
What Alternatives Can You Use for the Ingredients?
Sometimes, you may find yourself missing an ingredient or two. Here are some alternatives:
- Unsalted Butter:
If you don’t have salted butter, feel free to use unsalted butter and add a pinch of salt. - Almond Milk:
For a dairy-free option, almond milk or oat milk works perfectly in place of whole milk. - Whole Wheat Flour:
Want to add some fiber? Substitute half of the all-purpose flour with whole wheat flour. - Honey or Maple Syrup:
If you’re out of granulated sugar, honey or maple syrup can add a natural sweetness. Adjust the liquid ingredients slightly to maintain the dough’s texture.
Conclusion
Mini blueberry scones are a delightful treat that combines simplicity with flavor. Whether paired with a hot drink or enjoyed straight from the oven, they satisfy sweet cravings. This recipe offers a quick and easy way to have delicious baked goods at home. With a bit of practice, these scones will be a reliable favorite in your baking repertoire. So, roll up your sleeves, embrace the flour, and bring some joy into your kitchen! You won’t regret it.
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Mini Blueberry Scones – Gourmet And Food
Description
Ah, the joy of baking! There’s something magical about the aroma of fresh pastries wafting through the kitchen. I remember the thrill of my first baking adventure. I was knee-deep in flour, and somehow, amidst the chaos, I managed to whip up a batch of mini blueberry scones. They were simple but packed with flavor.
Since then, I’ve honed that original recipe into something fantastic, perfect for sharing with family and friends. Mini blueberry scones are quick to make and are a delightful addition to any breakfast table or tea time. Today, let’s explore this sweet treat in detail.
Ingredients
Instructions
Step 1: Preheat Oven
-
Start by preheating your oven to 400°F (200°C). A hot oven will help your scones rise beautifully and develop that coveted golden crust.
Step 2: Prepare the Baking Sheet
-
Line a baking sheet with parchment paper. This will prevent sticking and help with cleanup later.
Step 3: Mix Dry Ingredients
-
In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. This ensures that the baking powder is evenly distributed.
Step 4: Incorporate the Butter
-
Add the cold, cubed butter to your dry ingredients. Using a pastry blender, fork, or your fingers, mix until the mixture resembles coarse crumbs. You want to see small lumps of butter—that’s essential for flakiness.
Step 5: Combine Wet Ingredients
-
In another bowl, whisk together the eggs, milk, and vanilla extract. Once combined, pour this into your flour mixture. Mix gently to combine; don’t overwork the dough.
Step 6: Add Blueberries
-
Gently fold in the blueberries. If you’re using frozen blueberries, no worries—just be careful not to crush them.
Step 7: Shape the Scones
-
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Use a knife or a bench scraper to cut the dough into small squares or triangles. Remember, they’ll spread a bit in the oven!
Step 8: Bake
-
Transfer the scones to your prepared baking sheet. Brush the tops with a bit of milk for shine and sprinkle with Turbinado sugar if desired. Bake for 15-20 minutes, or until they are golden brown.
Step 9: Cool and Serve
-
Once baked, allow them to cool slightly on a wire rack. This step helps retain that lovely texture. Serve warm or at room temperature.
Nutrition Facts
Servings 40
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Cholesterol 50mg17%
- Sodium 150mg7%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Here are my best tips to ensure your scones turn out perfectly:
- Don’t Overmix: Mix gently to keep those scones tender. Overworking the dough can lead to tough scones.
- Keep Ingredients Cold: Work quickly with cold ingredients. This helps maintain the butter’s shape in the dough, which is crucial for that flaky texture.
- Use a Kitchen Scale: For precision, especially when measuring flour. Too much flour can ruin your scone game.
- Experiment with Flavors: Try adding lemon zest or almond extract for a fun twist on the classic flavor.
- Freeze for Later: If you want to prepare in advance, you can freeze uncooked scones. Just pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time.
