Sharon BrownStarting your day with freshly baked blueberry scones warms the heart and dazzles the palate. But, let’s get real. What makes a scone truly shine is what you pair it with. Consider serving them alongside rich clotted cream. The cream adds a silky texture that complements the scone’s flaky layers. A dollop of homemade blueberry jam is also fantastic—it brings an extra fruity punch. Alternatively, a side of fresh fruits, like strawberries or raspberries, can provide a refreshing contrast to the buttery scones.
And let’s not forget coffee or tea. Whether you prefer a robust dark roast or a calming herbal infusion, these beverages can elevate your scone experience. Sip your drink while savoring each bite, and you’ve got a delightful breakfast or brunch moment. Now, let’s dive into the delicious realm of Barefoot Contessa’s Blueberry Scones Recipe!
I remember the first time I tasted blueberry scones. It was a sunny Saturday morning, and an inviting aroma filled my kitchen. The warm scones were like little pillows of joy that practically melted in my mouth.
Fast forward to today, and I’m still captivated by that perfect balance of buttery goodness and juicy blueberries. This isn’t just any scone recipe; it’s the Barefoot Contessa blueberry scone recipe, renowned for its elevated flavors and light texture. Buckle up because we are about to take a delicious journey together!
What Is Barefoot Contessa Blueberry Scones?
The Barefoot Contessa blueberry scones recipe, created by Ina Garten, is a beloved classic among bakers. These scones stand out due to their rich ingredients and expert technique.
They’re made from a balanced mix of flour, butter, and cream, ensuring each bite is not only flavorful but also has an incredible texture. Any fan of baked goods knows: the right proportions of ingredients can change the game.
What Does It Taste Like?
Imagine biting into a scone. The outer layer is slightly crisp, while the inside boasts a soft, buttery core filled with pockets of sweet blueberries. The hints of vanilla and lemon zest add an exotic touch without overshadowing the blueberries. It’s a pleasant harmony of flavors—sweet, tart, and creamy.
Why This Recipe Works
This recipe isn’t just a mishmash of ingredients; it’s a carefully constructed play on flavors and textures. Here are four reasons why it’s a winner in my book:
1. High-Quality Ingredients:
Using unsalted butter and heavy whipping cream elevates this scone. The rich butter provides a deep flavor, while cream adds moisture and softness. Together, they create that melt-in-your-mouth quality that everyone loves.
2. Frozen Wild Blueberries:
The recipe calls for frozen wild blueberries, which maintain their shape during baking. They’re tart and flavorful, enhancing the scone’s taste without making it overly sweet. Fresh might seem like the go-to, but trust me, wild frozen berries are where it’s at.
3. Perfect Texture Balance:
The combination of baking powder and the right mixing technique creates layers. The science of mixing ensures that the scones rise beautifully and deliver a crumbly texture on the outside while being tender on the inside.
4. Easy Instructions:
No fancy techniques here! The step-by-step approach simplifies the baking process. Anyone, regardless of skill level, can follow along and produce impressive results.
Ingredients for Barefoot Contessa Blueberry Scones
Here’s what you’ll need to whip up these delightful scones:
- 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 the work surface
- 6 tablespoons granulated sugar, with extra for a sprinkle on top of the scones
- 2 tablespoons baking powder
- 2 teaspoons sea salt
- 3/4 cup frozen wild blueberries
- 1 egg, whisked with 2 tablespoons milk for the egg wash
Step-by-Step Instructions
Let’s get those scones in the oven! Follow these detailed steps, and you’ll be savoring fresh-out-of-the-oven blueberry scones in no time.
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. The right temperature ensures those scones bake evenly and get that perfect golden crust.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and sea salt. This mix is the foundation—balance is key here. Make sure there are no lumps, so your scones rise evenly.
Step 3: Incorporate the Butter
Add the chilled, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial; you want little bits of butter to remain, which create flakiness when baked.
Step 4: Whisk the Wet Ingredients
In another bowl, combine the cream, eggs, vanilla extract, and lemon zest. Whisk until everything is blended. Combining these ingredients separately helps maintain that fluffy texture.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry and gently mix until just combined. Remember, overmixing leads to tough scones. Fold in the frozen blueberries just until they’re incorporated.
Step 6: Shape the Dough
Turn the dough onto a floured surface. Pat it into a rectangle about 1-inch thick. Cut the dough into triangles or use a cookie cutter for circular scones. Arrange them on your prepared baking sheet.
Step 7: Egg Wash
Brush the tops of the scones with the egg wash for that beautiful golden finish. A sprinkle of sugar on top adds a nice crunch and slight sweetness, perfect for that visual appeal too!
Step 8: Bake
Pop the scones in the preheated oven. Bake for about 20 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. You’ll know they’re ready when the kitchen is filled with that irresistible aroma.
Step 9: Cool and Serve
Once baked, remove the scones from the oven. Let them cool on a wire rack for a few minutes before serving. Enjoy while warm!
Notes
Here are some quick tips to keep in mind when making your scones:
- Cold Ingredients: Always use cold butter and cream. They help create that flaky texture.
- Don’t Overmix: Mix just until combined to avoid tough scones. Think gentle folds.
- Frozen Blueberries: If you only have fresh, freeze them for about an hour before using. They’ll hold up better during baking.
- Adjust Baking Time: If you make smaller or larger scones, adjust the baking time accordingly. Keep an eye on them!
- Serve Warm: Scones are best served warm out of the oven. Reheat them in a low oven if storing them for later.
Nutrition Information
barefoot contessa blueberry scones recipe nutrition facts
How to Store Leftovers
If by some miracle you have leftovers, keep those scones from turning stale. Place them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap and then foil. They’ll last for about three months in the freezer. To enjoy, simply thaw and reheat!
Sides for Barefoot Contessa Blueberry Scones
What’s better than enjoying scones on their own? Paired with side dishes? Here are a few ideas to elevate your scone experience:
1. Fresh Fruit Salad:
A mix of seasonal fruits like strawberries, kiwi, and melons complements the scone’s sweetness perfectly. It adds color and a refreshing element that balances the buttery texture.
2. Whipped Cream:
Homemade whipped cream, light and fluffy, makes a dreamy pairing. It enhances the flavors and provides richness, especially alongside scones fresh out of the oven.
3. Yogurt Parfait:
For a more substantial breakfast, try a yogurt parfait. Layer yogurt with granola and fresh berries. This combo adds creaminess and crunch, rounding out your meal.
4. Herbal Tea:
A calming cup of chamomile or peppermint tea is a fantastic companion. The subtle flavors in tea can complement the fruity notes in the scones.
Alternative Ingredient Choices
Sometimes you don’t have everything on hand. Here are some alternative choices that can work just as well:
1. Butter Alternatives:
In a pinch, you can use coconut oil or vegetable shortening instead of butter. These options will change the flavor slightly but still maintain the texture.
2. Dairy-Free Cream:
If you’re avoiding dairy, try coconut or almond cream. They’ll give you a similar richness but with a slight flavor twist.
3. Sugar Swaps:
You can substitute granulated sugar with coconut sugar or honey. This will add a caramel-like flavor, providing a unique taste profile.
4. Flour Alternatives:
All-purpose flour can be replaced with gluten-free blends. Be sure to use a blend that includes xanthan gum to mimic that stretchy quality, resulting in delicious scones.
Barefoot Contessa Blueberry Scones Recipe
Equipment
- Baking sheet
- Parchment paper
- Oven
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 the work surface
- 6 tablespoons granulated sugar with extra for a sprinkle on top of the scones
- 2 tablespoons baking powder
- 2 teaspoons sea salt
- 3/4 cup frozen wild blueberries
- 1 egg whisked with 2 tablespoons milk for the egg wash
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. The right temperature ensures those scones bake evenly and get that perfect golden crust.
- In a large bowl, whisk together the flour, sugar, baking powder, and sea salt. This mix is the foundation—balance is key here. Make sure there are no lumps, so your scones rise evenly.
- Add the chilled, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial; you want little bits of butter to remain, which create flakiness when baked.
- In another bowl, combine the cream, eggs, vanilla extract, and lemon zest. Whisk until everything is blended. Combining these ingredients separately helps maintain that fluffy texture.
- Pour the wet mixture into the dry and gently mix until just combined. Remember, overmixing leads to tough scones. Fold in the frozen blueberries just until they’re incorporated.
- Turn the dough onto a floured surface. Pat it into a rectangle about 1-inch thick. Cut the dough into triangles or use a cookie cutter for circular scones. Arrange them on your prepared baking sheet.
- Brush the tops of the scones with the egg wash for that beautiful golden finish. A sprinkle of sugar on top adds a nice crunch and slight sweetness, perfect for that visual appeal too!
- Pop the scones in the preheated oven. Bake for about 20 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. You’ll know they’re ready when the kitchen is filled with that irresistible aroma.
- Once baked, remove the scones from the oven. Let them cool on a wire rack for a few minutes before serving. Enjoy while warm!
Notes
- Cold Ingredients: Always use cold butter and cream. They help create that flaky texture.
- Don’t Overmix: Mix just until combined to avoid tough scones. Think gentle folds.
- Frozen Blueberries: If you only have fresh, freeze them for about an hour before using. They’ll hold up better during baking.
- Adjust Baking Time: If you make smaller or larger scones, adjust the baking time accordingly. Keep an eye on them!
- Serve Warm: Scones are best served warm out of the oven. Reheat them in a low oven if storing them for later.
Nutrition
Frequently Asked Questions
Conclusion
Baking the Barefoot Contessa blueberry scones is a heartfelt experience, one that fills your kitchen with warmth and indulges your senses. It’s not just about the scones, but the moments they create.
From their initial golden rise in the oven to the joy of sharing them with loved ones, these scones represent comfort and culinary joy. So, why not give this recipe a go?
The result will be a delicious treat that everyone can enjoy, making your kitchen the best place to gather. Happy baking!
