Blueberry Scones Recipe

Blueberry Scones picture


Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodMain Ingredient
Interest Group


 Half and half3⁄4 Cup (12 tbs)
 Blueberries1⁄3 Cup (5.33 tbs) (Fresh / Frozen)
 Egg1 , lightly beaten
 All purpose flour2 1⁄4 Cup (36 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Baking powder1 Tablespoon
 Salt1⁄2 Teaspoon
 Unsalted butter1⁄2 Cup (8 tbs), cut into pieces

Nutrition Facts

Serving size: Complete recipe

Calories 2367 Calories from Fat 1055

% Daily Value*

Total Fat 120 g184.6%

Saturated Fat 72.8 g363.9%

Trans Fat 0 g

Cholesterol 520.5 mg

Sodium 2315.8 mg96.5%

Total Carbohydrates 284 g94.5%

Dietary Fiber 8.8 g35.2%

Sugars 56.4 g

Protein 42 g84.1%

Vitamin A 74.5% Vitamin C 10.7%

Calcium 139.5% Iron 88.6%

*Based on a 2000 Calorie diet


PREHEAT THE OVEN to 350°F Lightly grease a baking sheet.
STIR TOGETHER the half-and-half, blueberries, and egg in a small bowl.
Sift the flour, sugar, baking powder, and salt into a large bowl.
Cut in the butter, using a pastry cutter or two table knives, until the mixture resembles fine crumbs.
Alternatively, put the dry ingredients in a food processor, add the butter, and pulse a few times to cut the butter into the flour; then transfer the mixture to a bowl.
ADD THE BLUEBERRY mixture to the flour mixture and gendy stir until just blended.
Turn the dough onto a lightly floured surface and knead lightly a few times.
Pat the dough into a rectangle about 6 inches by 10 inches.
Cut the dough into 10 scones, each 2 inches by 3 inches, and set them on the baking sheet.
Bake until puffed and golden brown, 15 to 20 minutes.
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