Blueberry Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 tbsp Butter, unsalted 1.75 cup Flour - Gold medal all purpose flour .125 cup Granulated Sugar .125 cup, packed Brown Sugar 1 cup Blueberries, fresh .5 cup Half and Half Cream .25 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 large Egg, fresh, whole, raw 3 tsp Baking Powder 1 dash Salt
Preheat the oven to 350 degrees F and on low fan speed, if using a convection oven.
By hand in a large bowl, blend the butter pats with the flour, granulated sugar, brown sugar, baking powder and salt until the butter has been combined. Add the blueberries and mix well, being careful not to crush all the berries.
In second bowl with a whisk, blend the half-and-half, cream and egg. Stir in the flour mixture and mix until the dough comes together. This is our scone dough. If the blueberries are very juicy and the dough is still quite sticky, add an additional 2 to 3 tablespoons flour and mix briefly to bring the dough together.
Remove the scone dough from the bowl and gently knead on a floured counter, rolling 5 to 6 times, ensuring not to overblend; this will result in a tough dough. Divide the dough into 12 even triangular shape portions. Arrange on a cookie sheet and bake until the tops are slightly browned, 15 to 20 minutes. Remove from the oven and transfer the scones to a serving platter.
Serving Size: 1 scone (makes 12)
Number of Servings: 12
Recipe submitted by SparkPeople user NOT_A_WITCH1.
By hand in a large bowl, blend the butter pats with the flour, granulated sugar, brown sugar, baking powder and salt until the butter has been combined. Add the blueberries and mix well, being careful not to crush all the berries.
In second bowl with a whisk, blend the half-and-half, cream and egg. Stir in the flour mixture and mix until the dough comes together. This is our scone dough. If the blueberries are very juicy and the dough is still quite sticky, add an additional 2 to 3 tablespoons flour and mix briefly to bring the dough together.
Remove the scone dough from the bowl and gently knead on a floured counter, rolling 5 to 6 times, ensuring not to overblend; this will result in a tough dough. Divide the dough into 12 even triangular shape portions. Arrange on a cookie sheet and bake until the tops are slightly browned, 15 to 20 minutes. Remove from the oven and transfer the scones to a serving platter.
Serving Size: 1 scone (makes 12)
Number of Servings: 12
Recipe submitted by SparkPeople user NOT_A_WITCH1.
Nutritional Info Amount Per Serving
- Calories: 152.4
- Total Fat: 7.2 g
- Cholesterol: 36.7 mg
- Sodium: 148.8 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 0.9 g
- Protein: 2.8 g