Blackberry Scones Ww Food

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THE BEST BLACKBERRY SCONES



The Best Blackberry Scones image

Love love the blackbery! These are really good with your favorite iced tea in the summer or hot tea in the winter.

Provided by loveleesmile

Categories     Scones

Time 35m

Yield 1 1/2 dozen

Number Of Ingredients 8

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter
1 pinch cinnamon, nutmeg
1 cup buttermilk
1 cup fresh blackberries

Steps:

  • Preheat oven to 400 degrees.
  • Sift all dry ingredients in a large bowl.
  • Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
  • Knead to form dough. Form dough into 3-4 inch balls.
  • Place on lightly greased cookie sheet and flatten slightly.
  • Bake 15 - 20 minutes.
  • Remove to rakes to cool. Best served warm.

Nutrition Facts : Calories 2006.4, Fat 96.4, SaturatedFat 59.6, Cholesterol 250.6, Sodium 2013, Carbohydrate 254.2, Fiber 11.9, Sugar 57.6, Protein 33.5

BLACKBERRY SCONES



Blackberry Scones image

These blackberry scones are so delicious! Yummy, juicy blackberries in every bite, this is also a super easy scones recipe, with only 4 ingredients! Make these quick scones for breakfast, brunch, dessert, with your coffee or tea, or a quick snack to take on the go.

Provided by Suchot Sunday

Categories     Breakfast     Dessert     Snack

Number Of Ingredients 4

2 cups self-rising flour ((or 2 cups flour + 1 tbsp baking powder + ¼ tsp salt))
4 tbsp sugar (I used coconut sugar, you can use any granulated sugar)
1 ½ cups whipping cream
1 container fresh blackberries (~ 1 ½ cups)

Steps:

  • Preheat oven to 475 F.
  • Ina medium bowl, measure out 2 cups of self-rising flour.
  • If you don't have self-rising flour in your kitchen, use this: 2 cups flour + 1 tbsp baking powder + ¼ tsp salt.
  • Add the blackberries and sugar to this mixture and stir together.
  • I kept the blackberries whole for this scone recipe because I love big juicy bites of cooked blackberries studded throughout the scone.
  • Plus blackberries get crazy messy if you try to cut them in half, so there's that.
  • Measure out 1 ½ cups whipping cream into a measuring cup, pour into the flour mixture, and stir.
  • Use your hands to gather the dough together (use a bit of extra flour on your hands if it's too sticky), and put it onto a sprayed baking sheet.
  • Pat the dough into a circle about ¾" thick.
  • Slice into 8 wedges.
  • Bake at 475F for 12-15 minutes until golden on top, and until the middle of the scones is cooked.
  • Enjoy your scones!

BLACKBERRY SCONES



Blackberry Scones image

Make and share this Blackberry Scones recipe from Food.com.

Provided by swirlycinnacakes

Categories     Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup low-fat milk
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
3 tablespoons white sugar
1 cup frozen blackberrie

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Whisk the milk and the egg together until frothy and then set aside. In a large bowl, blend the flour, baking powder, and salt. Add the butter and blend the mixture with your hands until you have no lumps larger than a pea. Add the sugar and the blackberries and toss about until the blackberries are coated with the flour mixture. Add the egg mixture slowly until the dough comes together. Leave any remaining egg mixture to brush on as glaze.
  • Turn dough out onto a clean counter and knead it no more than 12 times. Pat dough into a round approximately 1/2 an inch thick, and cut into 8 wedges. Place on an ungreased baking sheet or a Silpat. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 10-15 minutes, or until golden. Cool on a wire rack.

Nutrition Facts : Calories 210.9, Fat 6.9, SaturatedFat 4, Cholesterol 39.3, Sodium 303.2, Carbohydrate 32.6, Fiber 1.8, Sugar 7.6, Protein 4.8

BLUEBERRY-LEMON SCONES



Blueberry-Lemon Scones image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 scones

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter
1/2 cup milk
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, washed and dried
Serving suggestion: Honey Butter and Blackberry Jam, recipes follow
One 8-ounce tub whipped unsalted butter, at room temperature
3 tablespoons honey, preferably wildflower or mesquite
2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
  • Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
  • Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
  • Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
  • In a medium bowl, combine the butter and honey and blend thoroughly.
  • To serve, transfer to a butter crock.
  • You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
  • Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  • Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
  • When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKBERRY SCONES (WW)



Blackberry Scones (Ww) image

Found this in the cookbook The Duchess of York and Weight Watchers and thought that it looked yummy.

Provided by lazyme

Categories     Scones

Time 32m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup reduced-calorie margarine, cold, cut into small pieces (1 stick)
3/4 cup low-fat buttermilk (1%)
3 tablespoons blackberry all-fruit spread, seedless
2 tablespoons fat free egg substitute

Steps:

  • Preheat the oven to 375F; lightly spray a baking sheet with nonstick cooking spray.
  • In a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oats are finely ground, about 1 minute.
  • Add the margarine and pulse until coarsely granular, about 40 times.
  • With the machine running, drizzle the buttermilk through the feed tube to form a dough.
  • On a floured surface, turn out the dough.
  • With lightly floured hands, pat it into a 10 x 8" rectangle about 1/2" thick.
  • With the side of your finger, make a shallow spiral-shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow.
  • With a 21/2-inch biscuit or cookie cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last.
  • Transfer the scones to the baking sheet and brush the tops with egg substitute.
  • Bake until golden, about 12 minutes.
  • Cool on wire racks.
  • Per serving: 161 CALORIES, 5 G TOTAL FAT, 1 G SATURATED FAT, 1 MG CHOLESTEROL, 452 MG SODIUM, 26 G TOTAL CARBOHYDRATE, 1 G DIETARY FIBER, 4 G PROTEIN, 120 MG CALCIUM.
  • POINTS PER SERVING: 3.

BLUEBERRY SCONES WITH LEMON GLAZE



Blueberry Scones with Lemon Glaze image

Provided by Tyler Florence

Time 40m

Yield 8 scones

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

WEIGHT WATCHERS PEACH SCONES



Weight Watchers Peach Scones image

This is out of a Weight Watchers cookbook called "Two's Company". I always double it and freeze them. DH gave them an excellent rating. They are easy to make and oh so good! 4 pointplus per scone. Hope you enjoy! Update: Just made these again tonight. You can use any dried fruit like, apricots (my favorite), dates, raisins etc. I add the dried fruit to the flour mixture before adding the yogurt. I plan to make them with dried apples, adding a touch of cinnamon and topping them with cinnamon sugar. I also use 1/2 the sugar on top.

Provided by teresas

Categories     Scones

Time 29m

Yield 4 scones, 4 serving(s)

Number Of Ingredients 11

2/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 dash salt
1 tablespoon chilled butter or 1 tablespoon margarine, cut into small pieces
1/3 cup low-fat vanilla yogurt
2 tablespoons chopped dried peaches
cooking spray
1/2 teaspoon nonfat milk
1 teaspoon sugar

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine flour, sugar, baking powder, baking soda and salt in a bowl.
  • Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  • Add yogurt and dried peaches to flour mixture, stirring just until moist.
  • Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times; dough may be slightly sticky.
  • Pat dough into a 5-inch circle on a baking sheet coated with cooking spray.
  • Cut circle into 4 wedges; separate wedges slightly.
  • Brush milk over dough and sprinkle with 1 teaspoon sugar.
  • Bake for 14 minutes or until golden.

Nutrition Facts : Calories 159.4, Fat 3.4, SaturatedFat 2, Cholesterol 8.7, Sodium 202.7, Carbohydrate 29.3, Fiber 0.6, Sugar 10.2, Protein 3.4

BISQUICK BLUEBERRY SCONES



Bisquick Blueberry Scones image

I got this recipe off of Sandra's Money Saving Meals on the food network and it was really good so i wanted to share

Provided by Emmalilly

Categories     Breakfast

Time 30m

Yield 8 scones, 1-8 serving(s)

Number Of Ingredients 10

2 1/2 cups Bisquick
1/4 cup sugar
1/4 cup unsalted butter
2 large eggs
1/4 cup milk
1/2 cup frozen blueberries
all-purpose flour, for work surface
1 cup confectioners' sugar
lemon juice
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk together the baking mix and sugar in a large bowl.
  • Mix in the butter with your hands or a pastry blender until the butter is the size of peas.
  • Beat the eggs well with the 1/4 cup milk in a small bowl.
  • Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix.
  • Gently fold in the blueberries.
  • Turn the dough out onto a floured surface and pat into a 3/4-inch thick square.
  • Cut into 4 squares, then cut each square into 2 triangles.
  • Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.
  • For Glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth.
  • Pour evenly over the warm scones. Transfer to a serving platter and serve.

Nutrition Facts : Calories 2718, Fat 107.2, SaturatedFat 46.4, Cholesterol 508.9, Sodium 3420.8, Carbohydrate 401.4, Fiber 9.2, Sugar 227.9, Protein 41.1

BLUEBERRY SCONES



Blueberry Scones image

I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. -Joan Francis, Spring Lake, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 16 scones.

Number Of Ingredients 8

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Nutrition Facts : Calories 220 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 274mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

BLACKBERRY AND GINGER CREAM SCONES



Blackberry and Ginger Cream Scones image

Wonderful flavor of fresh blackberries and ginger. This makes 6 large or 8 smaller scones.

Provided by Karen Shaw Whipple

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground ginger
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 cup blackberries
1 cup heavy cream
2 tablespoons turbinado sugar, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don't get too mashed.
  • Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
  • Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 46 g, Cholesterol 79.8 mg, Fat 24.8 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 15.3 g, Sodium 380.7 mg, Sugar 11.4 g

BLUEBERRY SCONES



Blueberry scones image

These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam

Provided by Edd Kimber

Categories     Afternoon tea, Brunch, Snack

Time 40m

Yield makes 8

Number Of Ingredients 9

370g self-raising flour , plus extra for dusting
1 tsp baking powder
40g golden caster sugar
zest 1 large lemon
80g unsalted butter , chilled and diced
300g blueberries
100ml single cream
1 tsp vanilla extract
2 large eggs , plus 1 for glazing

Steps:

  • Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
  • In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
  • Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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From latimes.com


HEALTHY BLUEBERRY SCONES 5 WW SP - 8 SERVINGS | DWARDCOOKS
Weight Watchers Blueberry Scones. These real-deal sized scones are only 5 WW SP and 190 calories per blueberry scone! Greek yogurt works in three ways here--as a butter replacement and as a buttermilk replacement. Greek yogurt brings in the necessary acidity for the leavening agents in the dough. If you are not a fan of Greek yogurt, don't worry. These healthy blueberry …
From dwardcooks.com


WEIGHT WATCHERS LEMON BLUEBERRY SCONES – BEST WW RECIPE ...
Tasty Weight Watchers Lemon Blueberry Scones you DO NOT want to pass up! This Weight Watchers recipe is an easy homemade that is super yummy. Simple WW recipe for the BEST breakfast, treat, snack or dessert. Weight Watchers diet scones that are a …
From kimspireddiy.com


BLACKBERRY SCONES - EVERYDAY COOKS
Preparation: Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F. Grease a large baking sheet with butter or use a silicone baking mat. Put the egg into a measuring jug or cup and make up the volume with milk to 125ml. Beat with a fork until the egg is incorporated.
From everydaycooks.co.uk


BLACKBERRY SCONES - HOUSE OF NASH EATS
Bake for 25-30 minutes, until the scones are golden brown. Remove from oven. Serve warm or continue with the next step to add a honey butter glaze. While the scones are baking, make the glaze (if desired) by microwaving the honey and butter in a microwave safe bowl for 1-½ minutes.
From houseofnasheats.com


BLACKBERRY BUTTERMILK SCONES RECIPE - EATINGWELL
Step 1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Advertisement. Step 2. Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt in a medium bowl. With two knives or a pastry blender, work butter into the flour mixture until it resembles a coarse meal with some butter chunks the size of ...
From eatingwell.com


MORNING RECIPE: BLACKBERRY SCONES FROM THE BIG SUR BAKERY ...
Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 375°F. Line a baking sheet with parchment paper or a Silpat and set it aside.
From thekitchn.com


BLACKBERRY-MINT SCONES - SAVEUR
Remove the scones from the freezer and brush with cream and sprinkle with turbinado sugar. Bake for until puffed and golden brown, about 25 minutes. Transfer the scones to a rack and let cool for ...
From saveur.com


TENDER & BUTTERY BLACKBERRY SCONES – UNSOPHISTICOOK
Place the scones on the prepared baking sheets, 4 to a sheet. Make the egg wash by mixing together the egg and water, and brush this mixture lightly on the top of each scone. Sprinkle the remaining sugar over the tops. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Cool for 5 minutes before serving.
From unsophisticook.com


LIGHTENED UP BLUEBERRY SCONES RECIPE - SKINNYTASTE
Blueberry Scones. I love scones so much that I always keep a stick of butter in my freezer so I can whip them up anytime. We often make these Chocolate Chip Scones for special occasions, but these fresh blueberry scones are perfect any time of the year. Since they use less butter than most recipes, these scones are a bit healthier too.
From skinnytaste.com


WEIGHT WATCHERS BLUEBERRY SCONES - RECIPE DIARIES
Instructions. Preheat oven to 400ºF. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries. Shape dough into 1 7 …
From recipe-diaries.com


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