Scones with Dried Blueberries

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 228.0
  • Total Fat: 10.7 g
  • Cholesterol: 43.0 mg
  • Sodium: 202.6 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Scones with Dried Blueberries calories by ingredient
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A scone recipe that I've reworked to lower the salt and calories. A scone recipe that I've reworked to lower the salt and calories.
Number of Servings: 10


    2 Cups Flour
    2 tsp Cream of Tartar
    1 tsp Baking Soda
    0.25 tsp Salt
    0.5 Cup Shortening
    2 Eggs Large, beaten
    0.25 Cup Low fat Milk
    0.75 Cup Dried Blueberries


1. Mix or sift together the Flour, Salt, Cream of Tartar, and Baking Soda.
2. Cut shortening into the dry ingredients, until shortening is in pea size or a little bit larger pieces.
3. Add the Blueberries to the dry ingredients.
4. Mix the Milk & Beaten Eggs together, then gently add to the dry ingredients. Fold together gently until moisture is just absorbed.
5. Put mixture on well floured surface and gently knead 2 or 3 times until a rough ball is formed.
6. Roll out to a 10 inch circle, about 0.5 inch thick.
7. Divide circle into 10 triangles, by cutting dough like a pizza or pie.
8. Place on greased or ungreased cookie sheet about 1 inch apart.
9. Bake in a preheated 400 degree oven for about 10 to 12 minutes or until lightly browned.

I like to make these in the morning before work. To shorten the time required to make them, I premix the dry ingredients and the shortening together, the night before. I place the mixture in a plastic container with a tight lid into the refrigerator.

The next morning, I will quickly mix the eggs and milk together, add the Dried Blueberries to the dry mixture. roll the dough out, cut and then bake.

This is a recipe that can be easily double and tripled. When I do double the recipe, I do not double the salt.

Instead of Dried Blueberries, you can use Dried Cherries, or other dried or fresh fruit.

Number of Servings: 10

Recipe submitted by SparkPeople user LIMASTAR.

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