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Blueberry Scones Recipe
|Half and half||3⁄4 Cup (12 tbs)|
|Blueberries||1⁄3 Cup (5.33 tbs) (Fresh / Frozen)|
|Egg||1 , lightly beaten|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Unsalted butter||1⁄2 Cup (8 tbs), cut into pieces|
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
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.