Blueberry Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup Flour - Gold medal all purpose flour 3 tsp Baking Powder .5 tsp Salt 6 tsp Granulated Sugar 5 tbsp Butter, unsalted 1 cup Blueberries, fresh 1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.
Serving Size: Makes 8 Scones
Number of Servings: 8
Recipe submitted by SparkPeople user LCORNELL7.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.
Serving Size: Makes 8 Scones
Number of Servings: 8
Recipe submitted by SparkPeople user LCORNELL7.
Nutritional Info Amount Per Serving
- Calories: 289.3
- Total Fat: 18.2 g
- Cholesterol: 60.2 mg
- Sodium: 341.6 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.5 g
- Protein: 3.8 g
Member Reviews