Blueberry Scones
Buttery, flaky blueberry scones that are tender inside and crisp on top. This easy homemade recipe uses simple ingredients and is better than bakery-style!
Servings: 8
Calories: 179kcal
Ingredients
- 1/2 cup butter or margarine cut into small pieces
- 2 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 egg
- 3/4 cup washed blueberries
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425° .
- In a large bowl, combine flour, sugar, baking powder, salt and butter thoroughly.
- Add the egg and milk until blended. Add the fruit, just until moistened.
- Knead the dough against the bowl until the dough starts sticking together.
- Transfer dough to a floured surface and form into about an 8" round circle. Cut the dough into wedges.
- Place each wedge on a cookie sheet lined with parchment paper 2" apart.
- Brush each piece with milk and sprinkle with a little bit of sugar.
- Bake 14-16 minutes until golden brown.
- Brush Scones with the sweet glaze - recipe below.
Notes
- You can make the dough ahead of time and store the dough in your refrigerator. I highly recommend making them the day or morning of and then you can bake them and have them ready to decorate later.
- Line your baking sheets with parchment paper. This really saves on clean up and makes the cookies easy to lift off of the pan.
- Be sure to use cold butter when making scones. If you have time, grate the pieces of cold butter using a box grater for even distribution of butter.
- For a golden brown crust, brush the tops of the scones with heavy cream or milk before baking.
- Freshly baked scones are best, but leftovers can be stored in an airtight container at room temperature for a day or two, or frozen for longer.
Nutrition
Calories: 179kcal | Carbohydrates: 37g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 266mg | Potassium: 64mg | Fiber: 1g | Sugar: 13g | Vitamin A: 54IU | Calcium: 86mg | Iron: 2mg