Blueberry Raspberry Scones
These colorful Raspberry Blueberry Scones are perfect for breakfast, brunch or a tea party. Easy to make with simple ingredients, these festive scones are also great for Memorial day or the 4th of July since they are red white and blue.
Servings: 8
Calories: 189kcal
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter cut into small pieces
- 1/2 cup milk
- 1 egg
- 3/4 cup blueberries and raspberries sliced mixed together
- sugar for topping
Instructions
- 1. Preheat oven to 425° .
- 2. In a bowl, mix together flour, sugar, baking powder, salt and butter thoroughly.
- 3. Add the egg and milk until blended. Add the fruit, just until moistened.
- 4. Knead the dough against the bowl until the dough starts sticking together.
- 5. Move the dough to a floured surface and form into about an 8" round circle.
- 6. Cut the dough into wedges.
- 7. Place each wedge on a cookie sheet lined with parchment paper 2" apart.
- 8.Brush each piece with milk and sprinkle with a little bit of sugar.
- 9. Bake 14-16 minutes until golden brown.
Nutrition
Calories: 189kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 281mg | Potassium: 85mg | Fiber: 1g | Sugar: 14g | Vitamin A: 79IU | Calcium: 103mg | Iron: 2mg