Author: secretrecipeworld

The versatility of potato starch has made it a staple ingredient in many kitchens. Not only does it add a delicate crunch to baked goods, but it’s also a great thickening agent for soups and sauces. But what really sets potato starch apart is its ability to create crispy, golden-brown dishes that are perfect for snack time or as a side dish. And the best part? Many of these recipes can be adapted to accommodate gluten-free diets.

In this article, we’ll dive into 18 delicious recipes that showcase the power of potato starch. From savory snacks like fried chicken and onion rings, to sweet treats like muffins and brownies, there’s something for everyone. Whether you’re a busy parent looking for quick and easy meals or a foodie seeking inspiration for your next dinner party, these crispy potato starch recipes are sure to impress.

Potato starch fried chicken

Add a satisfying crunch to your fried chicken with this simple recipe using potato starch as the coating ingredient.

Ingredients:

– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1 cup cornstarch
– 1/2 cup potato starch
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying

Instructions:

1. In a shallow dish, mix together flour, cornstarch, and potato starch.
2. In a separate bowl, whisk together paprika, garlic powder, salt, and black pepper.
3. Pour the buttermilk into a large container.
4. Dip each chicken piece in the buttermilk, then roll it in the flour mixture to coat evenly.
5. Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
6. Fry the coated chicken pieces for 5-7 minutes or until golden brown and cooked through.
7. Remove from oil with a slotted spoon and drain on paper towels.

Cooking Time: 15-20 minutes

Gluten-free potato starch pancakes

Discover a delicious twist on traditional pancakes with this gluten-free recipe using potato starch as a substitute for wheat flour. These delicate and airy treats are perfect for breakfast, brunch, or a snack.

Ingredients:

– 1 cup potato starch
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 2 tablespoons melted butter

Instructions:

1. In a large bowl, combine potato starch, sugar, and salt.
2. In a separate bowl, whisk together eggs and milk.
3. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Melt butter in a non-stick skillet over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to curl.
7. Flip pancakes and cook for an additional 1-2 minutes.

Cooking Time: Approximately 10-12 minutes total (5-6 minutes per side)

Crispy potato starch tempura vegetables

Crispy Potato Starch Tempura Vegetables Recipe

Transform your favorite vegetables into a crispy, golden-brown delight with this easy-to-make tempura recipe using potato starch. Perfect as an appetizer or side dish.

Ingredients:

– 1 cup mixed vegetables (carrots, zucchini, bell peppers, etc.)
– 1/2 cup all-purpose flour
– 1/2 cup potato starch
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup ice-cold soda water
– Vegetable oil for frying

Instructions:

1. In a bowl, whisk together flour, potato starch, and cornstarch.
2. Add salt and pepper to the mixture and stir well.
3. Pour in soda water and mix until a smooth batter forms.
4. Cut vegetables into bite-sized pieces and dip each piece into the batter, making sure they are fully coated.
5. Heat about 1/2-inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
6. Fry battered vegetables for 2-3 minutes or until golden brown, adjusting heat as needed to prevent burning.
7. Remove from oil with a slotted spoon and drain on paper towels.

Cooking Time: 10-12 minutes

Potato starch chocolate cake

This unique cake recipe uses potato starch to create a moist and airy texture, paired with rich dark chocolate for a decadent treat. Perfect for chocolate lovers looking for a new twist on the classic cake.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup potato starch
– 1/2 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 8 ounces high-quality dark chocolate chips or chunks

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, whisk together potato starch, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Melt the chocolate chips or chunks in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Fold the melted chocolate into the batter until well combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted comes out clean.

Gluten-free potato starch bread

This recipe yields a soft and flavorful bread that’s perfect for those with gluten intolerance or sensitivity. Made with potato starch, this bread is a great alternative to traditional wheat-based bread.

Ingredients:

– 1 1/2 cups potato starch
– 1/4 cup tapioca flour
– 1/4 cup coconut sugar
– 1/2 teaspoon salt
– 1/4 teaspoon active dry yeast (gluten-free)
– 1 cup warm water
– 2 tablespoons olive oil

Instructions:

1. In a large mixing bowl, combine potato starch, tapioca flour, coconut sugar, and salt.
2. Add yeast and mix until well combined.
3. Gradually add warm water and mix until a sticky dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
6. Preheat oven to 375°F (190°C). Punch down dough and shape into a round loaf.
7. Bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Potato starch mochi

This recipe yields a deliciously light and fluffy mochi using potato starch as the primary ingredient, perfect for snacking or serving with your favorite fillings.

Ingredients:

– 2 cups potato starch
– 1/4 cup granulated sugar
– 1/2 cup water
– 1/4 teaspoon salt
– Food coloring (optional)

Instructions:

1. In a large mixing bowl, combine potato starch and sugar.
2. Gradually add in water while stirring with a wooden spoon or spatula until the mixture forms a sticky dough.
3. Knead the dough for about 10 minutes until it becomes smooth and pliable.
4. Divide the dough into small portions and shape each portion into a ball.
5. Flatten each ball slightly to create a disk shape.
6. Cook the mochi in boiling water for 5-7 minutes, or until they float to the surface.
7. Remove the mochi from the water with a slotted spoon and serve warm.

Cooking Time: 15-20 minutes

Crispy potato starch onion rings

Elevate your snack game with these crispy potato starch onion rings, perfect for munching on while watching your favorite show or serving as a side dish at your next gathering.

Ingredients:

– 1 large onion, thinly sliced
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1 tablespoon potato starch
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying

Instructions:

1. In a large bowl, combine flour, cornstarch, potato starch, paprika, garlic powder, salt, and pepper.
2. Gradually add the sliced onions to the dry mixture, tossing until they are evenly coated.
3. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Carefully place the onion rings into the hot oil in batches, being mindful not to overcrowd the pan.
5. Fry for 2-3 minutes on each side or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Serve warm and enjoy!

Cooking Time: 10-12 minutes

Potato starch chocolate chip cookies

A twist on the classic cookie recipe, potato starch adds a unique texture and moisture to these chocolate chip treats. With fewer carbs and no grains, this recipe is perfect for those looking for a gluten-free alternative.

Ingredients:

– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour (or gluten-free blend)
– 1 tablespoon potato starch
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy.
3. Beat in eggs and vanilla extract.
4. In a separate bowl, whisk together flour, potato starch, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Stir in chocolate chips.
7. Drop by tablespoonfuls onto prepared baking sheet.
8. Bake for 10-12 minutes or until lightly golden.

Cooking Time: 10-12 minutes

Gluten-free potato starch waffles

These crispy and fluffy waffles are made with potato starch, a great alternative to traditional wheat flour for those with gluten intolerance. Perfect for a quick breakfast or brunch, these waffles are sure to satisfy your cravings.

Ingredients:
– 1 1/2 cups potato starch
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1 tablespoon melted butter
– Flavorings of your choice (e.g., vanilla extract, cinnamon)

Instructions:

1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together potato starch, sugar, and salt.
3. In a separate bowl, whisk together eggs, milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour approximately 1/4 cup of batter onto the waffle iron and cook for 3-5 minutes or until golden brown.
6. Repeat with remaining batter, greasing the waffle iron as needed.

Cooking Time: 15-20 minutes

Potato starch dumplings

Enjoy a delicious and authentic Eastern European-inspired treat with these potato starch dumplings! Made with a simple mixture of potatoes, flour, and egg, these tender and fluffy dumplings are perfect for soup or stew.

Ingredients:

– 2 large potatoes, peeled and cooked
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 large egg, beaten
– Water, as needed

Instructions:

1. In a large mixing bowl, mash the cooled potatoes using a fork or potato masher until smooth.
2. Add the flour and salt to the mashed potatoes, mixing well.
3. Gradually add the beaten egg to the mixture, stirring until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Divide the dough into small balls (about 1 inch in diameter).
6. Roll out each ball into a thin circle, about 3-4 inches in diameter.
7. Cook dumplings in boiling water or broth for 10-15 minutes, or until they float to the surface.

Cooking Time: 10-15 minutes

Crispy potato starch fish sticks

Transform your snack game with these crispy potato starch fish sticks! A simple and delicious twist on traditional fish sticks, this recipe uses a combination of potato starch and spices to create a crunchy exterior that’s hard to resist.

Ingredients:

– 1 pound fish fillets (cod or tilapia work well), cut into stick shapes
– 1 cup potato starch
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten (for egg wash)
– Vegetable oil for frying

Instructions:

1. In a shallow dish, mix together potato starch, flour, paprika, garlic powder, salt, and pepper.
2. Dip each fish stick into the potato starch mixture, coating evenly.
3. Dip coated fish sticks into the beaten egg, making sure they’re fully coated.
4. Fry fish sticks in hot vegetable oil (about 350°F) for 3-4 minutes or until golden brown.
5. Remove from oil and place on paper towels to drain excess oil.

Cooking Time: Approximately 6-8 minutes per batch (depending on number of fish sticks).

Potato starch blueberry muffins

These moist and flavorful muffins are a perfect blend of sweet and savory, with the added bonus of potato starch providing an extra boost of nutrition. Perfect for breakfast or as a snack.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup potato starch
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, potato starch, and sugar.
3. In a large bowl, whisk together melted butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Cooking Time: 20-25 minutes

Gluten-free potato starch pizza crust

Make pizza night a reality with this simple recipe for gluten-free potato starch pizza crust. This crust is light, crispy, and perfect for topping with your favorite ingredients.

Ingredients:

– 1 1/2 cups potato starch
– 1/4 cup tapioca flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 cup warm water
– 1 egg

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine potato starch, tapioca flour, and salt.
3. Add olive oil and warm water to the dry ingredients. Mix until a dough forms.
4. Knead the dough for 5-7 minutes until smooth and pliable.
5. Roll out the dough to desired thickness (about 1/8 inch).
6. Place the crust on a baking sheet or pizza stone lined with parchment paper.
7. Brush the crust with beaten egg.
8. Bake for 12-15 minutes, or until crust is golden brown.

Cooking Time: 12-15 minutes

Potato starch banana bread

Discover a new twist on traditional banana bread with the addition of potato starch! This unique ingredient adds moisture, tenderness, and a subtle earthy flavor to this scrumptious loaf.

Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup potato starch
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract

Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, potato starch, baking powder, and salt.
3. In a large bowl, combine mashed bananas, softened butter, egg, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet mixture and mix until just combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.

Cooking Time: 45-50 minutes

Crispy potato starch zucchini fritters

These crispy fritters are a delicious and healthy twist on traditional zucchini bread, with the added bonus of being gluten-free. Perfect for snacking or as a side dish, they’re sure to please.

Ingredients:

– 1 medium zucchini, grated
– 1/2 cup all-purpose potato starch
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Optional: chopped fresh herbs (parsley, dill, or chives)

Instructions:

1. In a large bowl, combine grated zucchini, potato starch, cornstarch, salt, and pepper. Mix well.
2. Add the beaten egg and mix until the mixture is sticky but not wet.
3. Using your hands, shape the mixture into small patties (about 1/4 inch thick).
4. Heat the olive oil in a non-stick skillet over medium-high heat.
5. Fry the fritters for 2-3 minutes on each side, until crispy and golden brown.
6. Drain excess oil on paper towels. Serve warm or at room temperature.

Cooking Time: 10-12 minutes

Potato starch cinnamon rolls

These sweet treats combine the tender texture of potato starch with the warm spices of cinnamon, creating a deliciously soft and fluffy pastry. Perfect for breakfast or as a snack, these rolls are sure to please.

Ingredients:

– 2 cups all-purpose flour
– 1 cup potato starch
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon active dry yeast
– 1/2 cup whole milk
– 1 large egg, beaten
– 2 tablespoons unsalted butter, melted
– 1 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, potato starch, sugar, and salt.
3. In a separate bowl, whisk together yeast and milk. Let sit for 5 minutes.
4. Add egg, melted butter, and cinnamon to the yeast mixture. Whisk until smooth.
5. Pour wet ingredients into dry ingredients. Mix until a sticky dough forms.
6. Roll out dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
7. Bake for 15-20 minutes or until golden brown.

Cooking Time: 15-20 minutes

Gluten-free potato starch brownies

These brownies are a game-changer for those with gluten intolerance or sensitivity, thanks to the use of potato starch as a substitute. With their dense and fudgy texture, you won’t even miss the wheat!

Ingredients:
– 1 cup (200g) dark chocolate chips
– 1/2 cup (100g) unsalted butter, at room temperature
– 1 cup (120g) granulated sugar
– 4 large eggs
– 1/2 cup (60g) potato starch
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan and line with parchment paper.
2. Melt chocolate chips and butter in a double boiler or microwave-safe bowl, stirring until smooth.
3. In a separate bowl, whisk together sugar, eggs, potato starch, vanilla extract, and salt.
4. Add the dry ingredients to the melted chocolate mixture and stir until just combined.
5. Pour into prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
6. Let cool completely in pan before cutting into squares.

Cooking Time: 25-30 minutes

Potato starch cheesecake crust

This potato starch cheesecake crust is a game-changer for those looking to add a nutty flavor and tender texture to their cheesecakes. The potato starch adds a delightful crunch, while the graham cracker crumbs provide a familiar base.

Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter, melted
– 2 tablespoons potato starch

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together graham cracker crumbs and sugar.
3. Add melted butter and stir until the mixture is evenly moistened.
4. Add potato starch and mix until combined.
5. Press the mixture into the bottom of a 9-inch springform pan or cheesecake pan.
6. Bake for 12-15 minutes, or until lightly browned.
7. Let cool completely before filling with your favorite cheesecake recipe.

Cooking Time: 12-15 minutes

Summary

Get ready to indulge in a world of crispy and delicious treats with these 18 gluten-free recipes featuring potato starch as the star ingredient! From savory dishes like potato starch fried chicken and crispy potato starch fish sticks, to sweet indulgences like potato starch chocolate cake and banana bread, there’s something for everyone. Plus, discover creative uses for potato starch in pancakes, waffles, muffins, and more. With these easy-to-follow recipes, you’ll be whipping up gluten-free goodies in no time.

Puerto Rico is renowned for its vibrant culture, stunning beaches, and delectable cuisine. But what many people may not know is that the island is also home to a wide array of delicious and authentic desserts. From creamy puddings to sweet pastries and cookies, there’s something for everyone in this tropical paradise. In this article, we’ll be exploring 18 mouth-watering Puerto Rican dessert recipes that are sure to satisfy your sweet tooth.

From classic treats like Tembleque (Coconut Pudding) and Flan de Queso (Cheese Flan), to more unique desserts like Barriguitas de Vieja (Sweet Pumpkin Fritters) and Dulce de Lechosa (Green Papaya Dessert), we’ll be diving into the world of Puerto Rican sweets and sharing some of our favorite recipes with you. So, grab a cup of coffee or a glass of fresh-squeezed orange juice, and let’s get started on this culinary journey through the islands!

Tembleque (Coconut Pudding)

This classic Puerto Rican dessert is a creamy and comforting treat that’s perfect for any occasion. With its rich coconut flavor and silky texture, you’ll be hooked from the first bite.

Ingredients:

– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup shredded coconut
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine the heavy cream, sweetened condensed milk, and shredded coconut. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Reduce the heat to low and let cook for 5 minutes, or until the pudding thickens slightly.
3. Remove from heat and stir in the salt and vanilla extract. Let cool to room temperature.
4. Cover and refrigerate for at least 2 hours or overnight before serving.

Cooking Time: 10-15 minutes

Flan de Queso (Cheese Flan)

Flan de Queso is a rich and creamy dessert that combines the flavors of caramelized sugar, melted cheese, and velvety eggs. This sweet treat is perfect for any occasion.

Ingredients:

– 1 cup heavy cream
– 1/2 cup granulated sugar
– 8 ounces queso fresco or Oaxaca cheese, crumbled
– 3 large egg yolks
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine sugar and 1/4 cup water. Cook over medium heat, stirring until sugar dissolves.
3. Bring mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes.
4. Remove from heat and whisk in melted cheese until smooth.
5. In a separate bowl, whisk together egg yolks and salt. Temper the egg yolks by slowly pouring the warm cheese mixture into the eggs, whisking constantly.
6. Pour the mixture into 6 (1/2 cup) ramekins or custard cups.
7. Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.

Cooking Time: 25-30 minutes

Arroz con Dulce (Sweet Rice Pudding)

Arroz con Dulce, also known as Sweet Rice Pudding, is a classic dessert in many Latin American countries. This creamy and sweet treat is perfect for warm weather, as it’s light, refreshing, and easy to make.

Ingredients:

– 2 cups cooked white rice (cooled)
– 1 cup milk
– 1/4 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine the cooled rice, milk, heavy cream, sugar, cinnamon, and vanilla extract.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 18-20 minutes, or until the pudding has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Refrigerate for at least 30 minutes before serving.

Cooking Time: 20 minutes

Bienmesabe (Coconut and Almond Dessert)

Bienmesabe is a traditional Spanish dessert that combines the richness of coconut with the crunch of almonds. This sweet treat is perfect for satisfying your cravings.

Ingredients:

– 1 cup shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup almond flour
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1/2 teaspoon vanilla extract
– Chopped almonds for garnish

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together shredded coconut, sugar, almond flour, and salt.
3. Add heavy cream, melted butter, and vanilla extract. Mix until well combined.
4. Pour mixture into an ungreased 9×13-inch baking dish.
5. Bake for 25-30 minutes or until lightly golden brown.
6. Remove from oven and let cool slightly.
7. Sprinkle chopped almonds on top and serve warm.

Cooking Time: 25-30 minutes

Majarete (Corn Pudding)

This traditional Latin American dish is a creamy, sweet, and savory corn pudding that’s perfect for breakfast, brunch, or as a side dish. Majarete is a staple in many Hispanic households, and its comforting aroma will fill your home with warmth.

Ingredients:

– 1 cup fresh corn kernels (or 2 cups frozen, thawed)
– 1/2 cup heavy cream
– 1/4 cup whole milk
– 2 tablespoons unsalted butter
– 1 large egg
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, puree corn kernels until smooth.
3. In a medium saucepan, combine heavy cream, whole milk, and butter. Heat over low heat, stirring occasionally, until the butter melts.
4. In a large bowl, whisk together egg, salt, and pepper.
5. Add the corn puree and cream mixture to the egg mixture; stir until well combined.
6. Pour the mixture into 1-quart baking dish or individual ramekins. Bake for 30-35 minutes, or until set and lightly golden.

Cooking Time: 30-35 minutes

Quesito (Cream Cheese Pastry)

Quesito (Cream Cheese Pastry) Recipe

This traditional Puerto Rican pastry is a sweet and flaky delight, perfect for dessert or snack. With a creamy cheese filling wrapped in a buttery crust, Quesitos are a beloved treat that’s easy to make and sure to impress.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup cream cheese, softened
– 1 tablespoon granulated sugar

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add softened butter and mix until a dough forms.
4. Roll out dough on a floured surface to about 1/8 inch thickness.
5. Cut into squares or desired shape. Place on prepared baking sheet.
6. In a small bowl, beat cream cheese and granulated sugar until smooth.
7. Spoon a small amount of filling onto one half of each square, leaving a 1/2 inch border.
8. Fold other half over filling to form a triangle or square. Press edges to seal.
9. Bake for 20-25 minutes, or until golden brown.

Barriguitas de Vieja (Sweet Pumpkin Fritters)

In this traditional Puerto Rican recipe, sweet pumpkin puree is mixed with spices and flour to create crispy fritters that are perfect as a snack or dessert. These sweet treats are typically served during the holidays, but they’re delicious any time of the year.

Ingredients:

– 1 cup cooked, mashed pumpkin
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup whole milk
– Vegetable oil for frying

Instructions:

1. In a large bowl, combine pumpkin, flour, sugar, cinnamon, nutmeg, and salt. Mix well.
2. Gradually add milk to the mixture, stirring until smooth batter forms.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Drop tablespoonfuls of batter into the hot oil, cooking for 2-3 minutes on each side or until golden brown.
5. Remove fritters from oil and place on paper towels to drain excess oil.
6. Serve warm and enjoy!

Cooking Time: 10-12 minutes

Polvorones (Puerto Rican Shortbread Cookies)

A classic Puerto Rican cookie, Polvorones are a sweet and crumbly treat that’s perfect for any occasion. These buttery cookies are made with simple ingredients and require no special equipment.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup powdered milk
– 1 teaspoon vanilla extract
– Pinch of salt

Instructions:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter, powdered milk, vanilla extract, and salt. Mix until a dough forms.
4. Roll out the dough on a floured surface to about 1/8 inch thickness.
5. Cut into desired shapes using a cookie cutter or glass.
6. Place cookies on prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cooking Time: 18-20 minutes

Pastelillos de Guayaba (Guava Turnovers)

Pastelillos de Guayaba, also known as Guava Turnovers, are a classic Puerto Rican dessert that combines the sweetness of guava jam with flaky pastry. This simple recipe yields tender and flavorful pastries perfect for snacking or serving at your next gathering.

Ingredients:

– 1 package of puff pastry, thawed
– 1/2 cup guava jam
– 1 egg, beaten (for brushing pastry)
– Powdered sugar (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry to a thickness of about 1/8 inch. Cut into squares, about 3 inches per side.
3. Place a tablespoon of guava jam in the center of each square.
4. Fold the pastry squares in half over the filling, pressing edges to seal. Brush with beaten egg for a golden glaze.
5. Arrange pastries on prepared baking sheet, leaving space between each turnover.
6. Bake for 20-25 minutes or until golden brown.
7. Dust with powdered sugar (optional) and serve warm.

Cooking Time: 20-25 minutes

Brazo Gitano (Puerto Rican Swiss Roll)

This classic Puerto Rican dessert is a must-have at any gathering or celebration. With its flaky, sweet, and creamy filling, Brazo Gitano is sure to impress your friends and family.

Ingredients:

– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 3 large egg whites
– 1/4 cup unsalted butter, melted
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, cornstarch, and salt.
3. In a large mixing bowl, beat egg whites until stiff peaks form.
4. Gradually add sugar to egg whites while beating continuously.
5. Melt butter and fold into egg mixture.
6. Pour batter into a greased 10×15-inch jelly roll pan.
7. Bake for 12-15 minutes or until golden brown.
8. Let cool, then fill with whipped cream and dust with confectioners’ sugar.

Cooking Time: 15 minutes

Dulce de Lechosa (Green Papaya Dessert)

This traditional Filipino dessert is a creamy and sweet treat that’s perfect for warm weather. Dulce de Lechosa, also known as Green Papaya Pudding, is made with unripe green papayas, coconut milk, and sugar.

Ingredients:

– 2 medium-sized green papayas
– 1 cup coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon pandan extract (optional)
– Ice cubes

Instructions:

1. Peel the skin off the green papayas and remove the seeds.
2. Blend the papayas with 1/2 cup coconut milk until smooth.
3. In a separate bowl, mix together sugar, salt, and pandan extract (if using).
4. Add the sugar mixture to the blended papaya mixture and stir well.
5. Pour the mixture into individual serving cups or a large serving dish.
6. Refrigerate for at least 2 hours or until chilled.
7. Serve cold with ice cubes, if desired.

Cooking Time: 0 minutes (no cooking required)

Tembleque de Chocolate (Chocolate Coconut Pudding)

This traditional Latin American dessert combines the richness of chocolate with the creaminess of coconut, creating a decadent treat that’s sure to satisfy any sweet tooth.

Ingredients:

– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup unsweetened shredded coconut
– 3 tablespoons unsweetened cocoa powder
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/2 cup melted semisweet chocolate chips

Instructions:

1. In a medium saucepan, combine heavy cream, whole milk, shredded coconut, cocoa powder, sugar, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Reduce heat to low and let simmer for 5 minutes.
4. Remove from heat and stir in vanilla extract and melted chocolate chips.
5. Pour into individual serving cups or a large serving dish.
6. Refrigerate until chilled, at least 2 hours.

Cooking Time: 10-12 minutes

Servings: 6-8

Budín de Pan (Puerto Rican Bread Pudding)

This rich and comforting dessert is a staple of Puerto Rican cuisine, made with stale bread, eggs, milk, and spices. Perfect for using up leftover bread, Budín de Pan is a delicious treat to enjoy on its own or topped with your favorite fruits or whipped cream.

Ingredients:

– 4 cups stale bread, cut into 1-inch cubes
– 2 large eggs
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, and salt.
3. Add the bread cubes to the wet mixture and stir until evenly coated.
4. Pour in the melted butter and mix well.
5. Pour the mixture into a 9×13-inch baking dish and let it rest for 10 minutes.
6. Bake for 35-40 minutes or until puffed and golden brown.
7. Remove from oven and let cool before serving.

Cooking Time: 35-40 minutes

Mantecaditos (Butter Cookies)

A classic Mexican cookie recipe that yields crumbly, buttery treats perfect for snacking or serving with a cup of hot chocolate.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and mix until a dough forms. Stir in salt and vanilla extract.
4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes (e.g., squares, circles).
5. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
6. Bake for 18-20 minutes or until edges are lightly golden.

Cooking Time: 18-20 minutes

Dulce de Batata (Sweet Potato Pudding)

Sweet Potato Pudding: Dulce de Batata

A traditional Latin American dessert, Dulce de Batata is a creamy and sweet potato pudding that’s perfect for special occasions. This recipe is a simplified version of the classic dish, using just a few ingredients to create a rich and indulgent treat.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg

Instructions:

1. In a medium saucepan, combine the mashed sweet potatoes, heavy cream, sugar, salt, cinnamon, and nutmeg.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 10-15 minutes, or until the pudding has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Refrigerate until chilled before serving.

Cooking Time: 15-20 minutes

Bolitas de Tamarindo (Tamarind Balls)

Bolitas de Tamarindo are traditional Mexican treats that combine the sweetness of sugar with the tanginess of tamarind. These bite-sized balls are perfect for snacking or as a dessert.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup tamarind paste
– 1 tablespoon vegetable oil
– Water, as needed

Instructions:

1. In a large bowl, combine flour, sugar, baking powder, and salt.
2. Gradually add the tamarind paste to the dry ingredients, mixing until a dough forms.
3. Knead the dough for about 5 minutes, until it becomes smooth and pliable.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Heat the vegetable oil in a deep frying pan over medium-high heat.
6. Fry the tamarind balls in batches until they are golden brown, about 2-3 minutes per batch.
7. Drain the balls on paper towels and let them cool.

Cooking Time: 15-20 minutes

Casquitos de Guayaba (Guava Shells in Syrup)

Casquitos de Guayaba are a classic Latin American dessert that combines the natural sweetness of guavas with the richness of syrup. This simple recipe yields tender, sweet, and tangy guava shells perfect for snacking or serving at your next gathering.

Ingredients:

– 4-6 ripe guavas
– 1 cup granulated sugar
– 1 cup water
– 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Wash and dry the guavas, then cut them in half lengthwise.
3. Scoop out the seeds and pulp, leaving only the shells.
4. In a large saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
5. Reduce heat to medium-low and simmer for 10-15 minutes or until the syrup has thickened slightly.
6. Carefully place the guava shells in the syrup and cook for an additional 5-7 minutes, or until they’re tender and coated in syrup.
7. Remove from heat and let cool before serving.

Cooking Time: 20-25 minutes

Coquito Flan (Coconut Rum Flan)

Coquito Flan, also known as Coconut Rum Flan, is a creamy and decadent dessert that combines the rich flavors of coconut and rum with the smooth texture of caramelized sugar. This Puerto Rican-inspired treat is perfect for special occasions or as a unique dessert to impress your guests.

Ingredients:

– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 cup light rum (optional)
– Caramel sauce, for serving

Instructions:

1. Preheat oven to 350°F.
2. In a medium saucepan, combine cream, milk, sugar, coconut, and salt. Heat over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling.
3. Remove from heat and stir in vanilla extract and rum (if using). Let cool slightly.
4. Pour mixture into 6 (1/2 cup) ramekins or small baking dishes.
5. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
6. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
7. Serve chilled, drizzled with caramel sauce.

Cooking Time: 25-30 minutes

Summary

Indulge in the sweet and authentic flavors of Puerto Rico with these 18 delicious dessert recipes. From classic puddings like Tembleque (Coconut Pudding) and Arroz con Dulce (Sweet Rice Pudding), to creamy pastries like Quesito (Cream Cheese Pastry) and Barriguitas de Vieja (Sweet Pumpkin Fritters), there’s something for every sweet tooth. Try your hand at making traditional treats like Polvorones (Puerto Rican Shortbread Cookies) or Casquitos de Guayaba (Guava Shells in Syrup). And for a twist, try one of the unique desserts like Dulce de Lechosa (Green Papaya Dessert) or Coquito Flan (Coconut Rum Flan). These recipes are sure to transport your taste buds straight to the island!

There’s nothing quite like a warm, flaky scone straight from the oven to start your day off right. And when you add sweet and tangy blueberries to the mix, it’s a match made in heaven! In this article, we’ll be sharing 20 delicious blueberry scones recipes that are perfect for breakfast or brunch. Whether you’re looking for classic flavors or unique twists, we’ve got you covered. From traditional scones with lemon glaze to vegan and gluten-free options, there’s something for everyone.

In the following pages, we’ll dive into each of these scrumptious recipes and share the secrets to making the perfect blueberry scone. Whether you’re a seasoned baker or just starting out, our easy-to-follow instructions and helpful tips will have you whipping up a batch of fresh-from-the-oven scones in no time.

So grab your mixing bowl and let’s get started on this tasty journey!

Classic Blueberry Scones with Lemon Glaze

Elevate your breakfast game with these tender and flavorful blueberry scones, topped with a tangy lemon glaze.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg, beaten
– 1 tablespoon vanilla extract
– 1 cup fresh or frozen blueberries
– Lemon glaze (see below)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or fingers to work into mixture until coarse crumbs form.
4. In a separate bowl, whisk cream, egg, and vanilla extract. Pour wet ingredients over dry ingredients; stir until just combined.
5. Gently fold in blueberries.
6. Turn dough out onto floured surface; gently knead 2-3 times.
7. Pat into an 8-inch circle. Cut into 8 triangles or wedges.
8. Place on prepared baking sheet, leaving about 1 inch of space between each scone.
9. Bake for 18-20 minutes, or until golden brown.

Lemon Glaze:

– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon powdered sugar

Whisk together glaze ingredients; drizzle over warm scones.

Vegan Blueberry Scones with Almond Milk

Start your day with a delicious and healthy breakfast treat – these vegan blueberry scones made with almond milk! Fresh blueberries add natural sweetness, while the flaky texture of the scones is simply irresistible.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup almond milk
– 1/4 cup vegan butter, melted
– 2 tablespoons apple cider vinegar
– 1 teaspoon vanilla extract
– 2 cups fresh or frozen blueberries

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, combine almond milk, melted vegan butter, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat into a circle that is about 1 inch thick. Cut into 8-10 wedges.
8. Place on prepared baking sheet, leaving about 1 inch of space between each scone.
9. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Gluten-Free Blueberry Scones with Coconut Flour

Elevate your breakfast game with these tender and flavorful gluten-free blueberry scones, made possible by the unique properties of coconut flour. Perfect for a cozy morning treat or a quick snack.

Ingredients:

– 1 1/2 cups coconut flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut flour, sugar, baking soda, and salt.
3. Add cold butter to the dry ingredients and use a pastry blender or your fingers to work it into a crumbly mixture.
4. In a separate bowl, whisk together egg and vanilla extract. Pour wet ingredients over dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Turn dough onto a floured surface and pat into a 1-inch thick circle.
7. Cut into 8-10 wedges and place on prepared baking sheet.
8. Bake for 18-20 minutes, or until golden brown.

Cooking Time: 18-20 minutes

Blueberry and White Chocolate Scones

Start your day off right with these sweet and tangy scones, packed with fresh blueberries and white chocolate chips.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– 1/2 cup white chocolate chips

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or fingers to work into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together cream, egg, and vanilla extract. Pour into dry ingredients and stir until a shaggy dough forms.
5. Gently fold in blueberries and white chocolate chips.
6. Turn dough out onto a floured surface; gently knead 2-3 times.
7. Pat into an 8-inch circle. Cut into 8 triangles.
8. Bake for 18-20 minutes or until golden brown.

Cooking Time: 18-20 minutes

Lemon Blueberry Scones with Zesty Icing

Brighten up your morning with these citrusy, fruity scones and a zesty icing that will leave you wanting more.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Zesty icing (see below)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. In a small bowl, whisk together heavy cream, egg, and lemon juice.
5. Pour wet ingredients over dry ingredients and stir until just combined.
6. Gently fold in blueberries.
7. Drop dough by 1/4 cupfuls onto prepared baking sheet.
8. Bake for 18-20 minutes or until golden brown.

Zesty Icing:

– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice

Whisk together until smooth and drizzle over warm scones.

Blueberry Oatmeal Scones with Cinnamon

Start your day with a delightful treat that combines the sweetness of blueberries, the warmth of cinnamon, and the comfort of oatmeal. These tender scones are perfect for breakfast or a snack.

Ingredients:

– 2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or your fingers to work it into the dry ingredients until crumbly.
4. In a separate bowl, whisk cream, egg, and vanilla extract. Pour mixture over dry ingredients; stir until just combined.
5. Gently fold in blueberries and cinnamon.
6. Pat dough into a circle about 1 inch thick. Cut into 8-10 wedges.
7. Place scones on prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 18-20 minutes or until golden brown.

Blueberry Almond Scones with Honey Drizzle

Rise and shine with these sweet and savory scones, bursting with fresh blueberries and the warmth of honey.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– 1/4 cup sliced almonds
– Honey, for drizzling (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until crumbly.
4. In a separate bowl, whisk together cream, egg, and vanilla extract.
5. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries and almonds.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat dough into an 8-inch circle and cut into 8 wedges.
8. Place scones on prepared baking sheet, leaving about 1 inch between each.
9. Bake for 18-20 minutes or until golden brown.

Cooking Time: 18-20 minutes

Honey Drizzle (optional): Warm honey slightly in the microwave or by placing the jar in a bowl of hot water. Drizzle over warm scones, if desired.

Blueberry and Cream Cheese Scones

Start your day with a delightful treat that combines the natural sweetness of blueberries with the tanginess of cream cheese.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 8 ounces cream cheese, softened

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. In a small bowl, whisk together heavy cream, egg, and vanilla extract. Pour over dry ingredients; stir until just combined.
5. Gently fold in blueberries. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 18-20 minutes or until golden brown.

Cooking Time: 18-20 minutes

Blueberry Lavender Scones with Vanilla Glaze

Elevate your morning routine with these delectable scones, bursting with the sweetness of blueberries and the subtle charm of lavender.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon dried lavender buds
– 1 cup fresh or frozen blueberries
– Vanilla glaze (recipe below)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or fingers to work it into the dry ingredients until crumbly.
4. In a separate bowl, whisk cream, egg, and lavender buds until smooth. Pour into the dry mixture and stir until a shaggy dough forms.
5. Gently fold in blueberries.
6. Pat dough into an 8-inch circle. Cut into wedges.
7. Bake for 18-20 minutes or until golden brown.

Vanilla Glaze:

– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/2 teaspoon vanilla extract

Whisk together ingredients until smooth. Drizzle over warm scones.

Blueberry and Orange Scones with Citrus Glaze

Start your day with a sweet and tangy treat that combines the flavors of blueberries, orange zest, and citrus glaze. These scones are perfect for a weekend breakfast or brunch gathering.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon orange zest
– 1 cup fresh or frozen blueberries
– Citrus Glaze (see below)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together cream, egg, and orange zest. Pour into the dry mixture and stir until just combined.
5. Gently fold in blueberries.
6. Pat dough onto prepared baking sheet into an 8-inch circle. Cut into 8 wedges.
7. Bake for 18-20 minutes or until golden brown.

Citrus Glaze:

– 1 cup powdered sugar
– 2 tablespoons orange juice
– 1 tablespoon lemon juice

Whisk together until smooth. Drizzle over warm scones.

Blueberry Chia Seed Scones with Maple Syrup

These moist and flavorful scones combine the natural goodness of chia seeds, sweet blueberries, and the richness of maple syrup. Perfect for a breakfast or snack treat.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1 tablespoon maple syrup
– 1 tablespoon chia seeds
– 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, combine yogurt, egg, maple syrup, and chia seeds. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 20-22 minutes or until golden brown.

Cooking Time: 20-22 minutes

Blueberry and Pecan Scones with Brown Sugar Topping

Sweet and savory, these Blueberry and Pecan Scones with Brown Sugar Topping are a delightful breakfast or brunch treat.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 2 large eggs
– 1 cup fresh or frozen blueberries
– 1/2 cup chopped pecans
– Brown sugar topping (recipe below)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together heavy cream and eggs. Pour into dry mixture and stir until just combined.
5. Fold in blueberries and pecans.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each scone.
7. Bake for 18-20 minutes or until golden brown.

Brown Sugar Topping:

– 1/4 cup brown sugar
– 1 tablespoon unsalted butter, melted

Mix together and brush over scones during the last 5 minutes of baking.

Blueberry and Ginger Scones with Spiced Glaze

Elevate your breakfast or brunch game with these sweet and savory scones, infused with the warmth of ginger and the sweetness of blueberries.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon grated fresh ginger
– 1 cup fresh or frozen blueberries
– Spiced glaze (see below)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
4. Stir in cream, egg, and grated ginger until the dough comes together.
5. Gently fold in blueberries.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 1 inch between each scone.
7. Bake for 18-20 minutes or until golden brown.

Spiced Glaze:

– 1 cup powdered sugar
– 2 tablespoons orange juice
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg

Whisk together glaze ingredients and drizzle over warm scones. Serve immediately.

Blueberry and Coconut Scones with Coconut Glaze

Sweet and savory, these Blueberry and Coconut Scones with Coconut Glaze are a delightful treat perfect for breakfast or afternoon tea.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 cup fresh or frozen blueberries
– 1/2 cup shredded coconut
– Coconut Glaze (recipe below)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or fingers to work it into the dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together cream and egg. Pour into the dry mixture and stir until just combined.
5. Gently fold in blueberries and shredded coconut.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat into a circle about 1 inch thick.
8. Cut into 8 triangles or wedges.
9. Place on prepared baking sheet, leaving space between each scone.

Coconut Glaze:

– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 tablespoon coconut cream

Whisk together until smooth. Drizzle over warm scones.

Cooking Time: 18-20 minutes or until golden brown.

Blueberry and Yogurt Scones with Honey Butter

Sweet and tangy, these Blueberry and Yogurt Scones with Honey Butter are a perfect treat for any time of day.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup plain whole-milk yogurt
– 1 large egg, beaten
– 1/2 cup fresh or frozen blueberries
– Honey butter (see below for recipe)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together yogurt, egg, and blueberries.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Drop by spoonfuls onto prepared baking sheet.
6. Bake for 18-20 minutes or until golden brown.

Honey Butter:

– 2 tablespoons unsalted butter, softened
– 1 tablespoon honey

Mix together until smooth and spread on warm scones.

Blueberry and Cinnamon Swirl Scones

A sweet and indulgent treat, these scones combine the tartness of blueberries with the warmth of cinnamon.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon pure vanilla extract
– 1 cup fresh or frozen blueberries
– 1 teaspoon ground cinnamon
– Confectioners’ sugar for dusting (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together cream, egg, and vanilla extract.
5. Pour wet ingredients over dry ingredients and stir until just combined.
6. Gently fold in blueberries and cinnamon.
7. Turn dough out onto a floured surface and gently knead 2-3 times.
8. Roll into a 1-inch thick circle and use a pastry cutter or knife to create a swirl pattern.
9. Cut scones into desired size and place on prepared baking sheet, leaving space between each scone.
10. Bake for 18-20 minutes, or until golden brown.

Cooking Time: 18-20 minutes

Blueberry and Pistachio Scones with Rosewater Glaze

Elevate your breakfast game with these sweet and savory Blueberry and Pistachio Scones, topped with a fragrant Rosewater Glaze. The perfect combination of flavors and textures to start your day.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 cup fresh blueberries
– 1/4 cup chopped pistachios
– Rosewater Glaze (see below)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until crumbly.
4. In a small bowl, whisk together heavy cream and egg. Pour into the dry mixture and stir until a shaggy dough forms.
5. Gently fold in blueberries and pistachios.
6. Pat dough onto prepared baking sheet, forming an 8-inch circle.
7. Bake for 20-25 minutes or until golden brown.

Rosewater Glaze:

– 1 cup powdered sugar
– 2 tablespoons rosewater
– 2 tablespoons water

Mix all ingredients together until smooth. Drizzle over warm scones and serve.

Blueberry and Lemon Poppy Seed Scones

These sweet and tangy scones are the perfect way to start your day, packed with juicy blueberries, a hint of lemon zest, and a crunchy poppy seed topping.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 2 tablespoons poppy seeds

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work into the dry ingredients until mixture resembles coarse crumbs.
4. In a separate bowl, whisk together cream, egg, and lemon juice. Pour wet ingredients over dry ingredients and stir until just combined.
5. Gently fold in blueberries and poppy seeds.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each scone.
7. Bake for 18-20 minutes or until golden brown.

Cooking Time: 18-20 minutes

Blueberry and Vanilla Bean Scones with Sugar Glaze

Sweet and Flaky Blueberry and Vanilla Bean Scones with Sugar Glaze Recipe

These tender scones are infused with the warmth of vanilla bean and bursting with juicy blueberries, topped with a sweet sugar glaze. Perfect for breakfast or as a snack.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Sugar glaze (see below)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work into the dry ingredients until it resembles coarse crumbs.
4. In a separate bowl, whisk together cream, egg, and vanilla extract. Pour into dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter.

Sugar Glaze:

– 1 cup powdered sugar
– 2 tablespoons milk

Whisk together until smooth. Drizzle over warm scones.

Cooking Time: 18-20 minutes.

Blueberry and Dark Chocolate Scones with Cocoa Dusting

These Blueberry and Dark Chocolate Scones with Cocoa Dusting are the perfect indulgence for anyone with a sweet tooth. Moist, fluffy scones packed with fresh blueberries and dark chocolate chunks, finished with a dusting of cocoa powder.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 cup fresh blueberries
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Cocoa powder for dusting

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together heavy cream and egg. Pour into dry ingredients and stir until just combined (do not overmix).
5. Gently fold in blueberries and dark chocolate chips.
6. Turn dough onto a floured surface; gently pat into an 8-inch circle about 1 inch thick.
7. Cut into 8-10 wedges. Place on prepared baking sheet, leaving about 1 inch between each scone.
8. Bake for 18-20 minutes or until golden brown.

Dusting:

Once cooled, dust with cocoa powder and serve. Enjoy!

Summary

Get ready to indulge in the sweet and tangy world of blueberry scones! This collection of 20 mouthwatering recipes offers a variety of twists on the classic breakfast treat. From traditional lemon-glazed scones to innovative vegan and gluten-free options, there’s something for everyone. Try pairing fresh blueberries with rich white chocolate or adding a hint of spice with ginger and cinnamon. Whatever your taste buds desire, you’ll find the perfect recipe in this delicious assortment of blueberry scones.