Blueberry Scones
A delicious and easy recipe for blueberry scones from scratch
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: bread, scones
Cuisine: American
Servings: 8
Calories: 179kcal
- ½ cup butter or margarine cut into small pieces
- 2 ½ cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ cup milk
- 1 egg
- ¾ cup washed blueberries
- ½ teaspoon salt
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.
- 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.
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