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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 177.5
  • Total Fat: 6.2 g
  • Cholesterol: 33.7 mg
  • Sodium: 332.5 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Blueberry Scones calories by ingredient
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Blueberry Scones

Submitted by: MIGGLES

Introduction

I found this recipe and changed it a bit to fix some of the issues. The new,improved version will result in fluffy, delicious scones that are just sweet enough to fill your sugar cravings, but are relatively guilt free! The kids won't even know they're not packed with sugar! I found this recipe and changed it a bit to fix some of the issues. The new,improved version will result in fluffy, delicious scones that are just sweet enough to fill your sugar cravings, but are relatively guilt free! The kids won't even know they're not packed with sugar!
Number of Servings: 12

Ingredients

    1/4 cup Butter (unsalted)
    1/2 cup Brown Sugar (packed)
    2 cups All Purpose Flour
    1 tsp Salt
    1 tbsp Baking Powder
    1 large Egg
    3/4 cup of Half and Half Cream
    1 cup Blueberries (washed, and make sure there are no stems)

Directions

Preheat your oven to 375 degrees F, or 190 C.

Warm your butter enough that it will be soft to the touch and easy to mash (room temperature would be ideal), and cream the butter and brown sugar together in a large bowl. Add the flour, baking powder, and salt, and stir until the butter/suger mixture is in small crumbles, and evenly distributed through out the flour. In a smaller bowl, beat the egg into the cream. Add the blueberries and cream mixture at the same time, and stir together with a rubber spatula until your dough forms - make sure all your dry ingredients get into the ball.

Spoon dough in large dollops onto two greased baking sheets (butter is usually the best choice for greasing pans in baking), and bake for 20 minutes at 375 degrees.

This recipe will yield around 12 large (fist sized) scones.

For a couple variations, you can add lemon zest or a sprinkling of sugar to the top of your scones before you bake them, or use other fruit such as raspberries.

Enjoy!


Number of Servings: 12

Recipe submitted by SparkPeople user MIGGLES.






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