A good basic blueberry scone recipe — yummy!
Ingredients
- 2 cups all-purpose flour
- ¼ cup packed brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup chilled unsalted butter, cut into pieces
- 1 cup fresh blueberries
- ¾ cup half-and-half cream
- 1 large egg
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine.
Step 3
Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form.
Step 4
Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don't overwork the dough. Divide dough in half, then form each half into a 6-inch round. Transfer to an ungreased baking sheet and cut each round into 6 wedges.
Step 5
Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 160 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat4g | 19% |
Cholesterol31mg | 10% |
Sodium211mg | 9% |
Total Carbohydrate23g | 8% |
Dietary Fiber1g | 3% |
Total Sugars6g | |
Protein3g | |
Vitamin C1mg | 7% |
Calcium95mg | 7% |
Iron1mg | 7% |
Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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