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Blueberry Hill Scones Recipe
|All purpose flour||2 Cup (32 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Cold margarine/Butter||4 Tablespoon, cut up|
|Blueberries||1 Cup (16 tbs)|
|Heavy cream/Whipping cream||2⁄3 Cup (10.67 tbs)|
|Finely grated lemon peel||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2269 Calories from Fat 1018
% Daily Value*
Total Fat 115 g177.3%
Saturated Fat 47.4 g236.8%
Trans Fat 0 g
Cholesterol 430.7 mg
Sodium 1838.5 mg76.6%
Total Carbohydrates 277 g92.3%
Dietary Fiber 10.6 g42.4%
Sugars 70.9 g
Protein 37 g73.5%
Vitamin A 96.5% Vitamin C 31%
Calcium 133.4% Iron 83.8%
*Based on a 2000 Calorie diet
In large bowl, with fork, mix flour, brown sugar, baking powder, and salt.
With pastry blender or two knives used scissor fashion ion, cut margarine or butter into dry ingredients until mixture resembles coarse crumbs.
Add blueberries and toss to mix.
In small bowl, with fork, mix cream, egg, and lemon peel until blended.
Slowly pour cream mixture into dry ingredients and stir with rubber spatula just until a soft dough forms.
With lightly floured hand, knead dough in bowl just until it comes together, about 3 to 4 times; do not over mix.
Divide dough in half.
On lightly floured surface, shape each half into a 6 inch round.
With floured knife, cut each round into 6 wedges.
Transfer wedges to ungreased large cookie sheet.
Bake scones 22 to 25 minutes, until golden brown.