Blueberry Lemon Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup Flour - Gold medal all purpose flour .33 cup Granulated Sugar 3 tsp Baking Powder 0.5 tsp Morton Iodized Salt 1 extra large Egg, fresh, whole, raw .5 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 cup Blueberries, fresh 6 tbsp Butter, salted
Combine Flour, Sugar, Baking Powder, and Salt in a large bowl. Cut butter into chunks and cut into the flour mixture with knives or a pastry cutter until the butter pieces are no more than pea sized. Stir in blueberries and the zest from two lemons. Make a well in the middle and pour in cream and the lightly beaten egg. Stir unit the flour is mostly incorporated, knead against the side of the bowl to pick up the remaining flour. Turn out onto the counter and pat into a circle about 3/4 high. Cut into 8 pieces. Brush with cream and sprinkle with a pinch of sugar each. Bake for 12-15 min at 425.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DOG_MOM.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DOG_MOM.
Nutritional Info Amount Per Serving
- Calories: 280.8
- Total Fat: 14.8 g
- Cholesterol: 70.6 mg
- Sodium: 408.7 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 1.5 g
- Protein: 4.4 g
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