Blueberry scones are so easy to make in a food processor. Using a *silicone scone pan that cleans easily makes it a breeze. Grab one now because they will disappear quickly.
Scones are a cousin of biscuits, so they are a bit flakey, and adding blueberries to them makes them even more fun. I have made several different kinds of scones, including chocolate, savory, and dried fruit scones.
When blueberries are in season, it’s time to make muffins, pancakes, and scones. Of the three, scones with butter are my favorite. When I was doing the Nourished Essentials Silicone Scone Pan Review, I luckily happened to have blueberries on hand.
Not only are blueberries delicious, but they are also a powerhouse of health benefits. Packed with antioxidants and vitamins, they help reduce the risk of heart disease and lower blood pressure. Plus, blueberries are naturally sweet, adding a burst of flavor to your scones without an overload of sugar.
Scones are often seen as a bakery delicacy, but making them at home is incredibly simple, especially when you have the right tools. With a food processor and a silicone scone pan, you’ll have freshly baked scones in no time.
Why a Food Processor?
Using a food processor makes scone preparation a breeze. You can easily mix butter into the flour for the perfect crumbly texture. Once the dough is formed, the processor handles most of the work, leaving you with less mess and consistent results. In just a few pulses, you can have your dough ready to be shaped into perfect triangles.
Freeze Your Butter
For scones and biscuits to be flakey, the butter needs to be as cold as possible. The cold butter melts when the scones are baking and creates layers in the gluten dough. I found the best way to do this is to put the dry ingredients in the food processor, process them to mix, and then put the bowl in the refrigerator. Cut the butter into 1/2-inch cubes and freeze them while the oven is preheating. They will get hard, but not hard enough to damage the food processor’s blade.
Silicone Scone Pan Saves the Day
Once your dough is prepared, using a silicone scone pan simplifies the shaping and baking process. It takes the guesswork out of portioning and ensures even baking. Plus, silicone pans are non-stick, making cleanup easier. Say goodbye to unevenly shaped scones or sticky dough sticking to your pan!
Blueberry Scone Recipe
Email Me the Recipe
Blueberry Scones
Equipment
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Ingredients
- 4 ounce Butter, 1 stick
- 1 ½ cups *flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup blueberries
- ¾ cup whole milk
- 3 tablespoon Sugar
Instructions
- Mise en Place
- Preheat oven to 400 °F (204 °C). Put the dough blade in the food processor.
- 1 1/2 cups flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, 3 tablespoon SugarAdd the flour, baking powder, sugar and salt to the bowl of a food processor. Process to combine. Put the bowl in the refrigerator.
- 4 ounce ButterCut the butter into 1/2 inch pieces and put it in the freezer while the oven comes to temperature.
- When the oven has reached 400 °F (204 °C), remove the bowl from the refrigerator and put it on the processor's base. Add the butter to food processor and pulse 2 to 3 times to form pea-sized pieces.
- 1/2 cup blueberries, 3/4 cup whole milkPut the milk and blueberries in the food processor and mix just until it starts to form a ball.
- Remove the dough from the bowl to a flour covered counter. Form the dough into a ball, then start flattening it with your hand until its about 1/2 inch thick.
- Use a dough slicer to cut the dough into 8 relatively even slices. Put the slices in the silicone scone pan.
- Bake the scones until golden brown, about 20 minutes.
- Use a pizza peel to get the scones out of the oven.
- Let cool slightly, then flip the pan over and the scones will fall right out.
