BLUEBERRY LEMON POPPY SEED SCONES
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Blueberries, fresh 3 cup Flour, white 1 stick Butter, salted .5 tsp Salt 3 tsp Baking Powder .5 cup Milk, 2%, .25 cup, packed Brown Sugar .5 cup Granulated Sugar 1 large Egg 1 tbsp Lemon zest 2 tbsp Poppy seed
Cut butter into cubes and keep in refrigerator until ready.
Beat egg and add milk. Set aside.
Add butter to flour and mix using fork, pastry cutter or fingers until mixture makes pea-sized crumbs.
Add sugars, salt, baking powder, poppy seeds and lemon zest.
Mix well.
Add liquid, mix. Should still appear slightly dry.
Add blueberries.
Cut mixture into thirds, create three tight, packed circles and cut into fourths.
Bake at 375 F for 20-22 minutes using parchment paper lined trays or foil lined trays sprayed with cooking spray.
Can create a frosting using 1 tbs of lemon juice (from lemon used) and 1 cup confectioner's sugar. Drizzle on scones.
Serving Size: 12 scones
Number of Servings: 12
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Beat egg and add milk. Set aside.
Add butter to flour and mix using fork, pastry cutter or fingers until mixture makes pea-sized crumbs.
Add sugars, salt, baking powder, poppy seeds and lemon zest.
Mix well.
Add liquid, mix. Should still appear slightly dry.
Add blueberries.
Cut mixture into thirds, create three tight, packed circles and cut into fourths.
Bake at 375 F for 20-22 minutes using parchment paper lined trays or foil lined trays sprayed with cooking spray.
Can create a frosting using 1 tbs of lemon juice (from lemon used) and 1 cup confectioner's sugar. Drizzle on scones.
Serving Size: 12 scones
Number of Servings: 12
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 257.8
- Total Fat: 9.2 g
- Cholesterol: 37.0 mg
- Sodium: 288.7 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 1.4 g
- Protein: 4.6 g
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