Blueberry Scones

By Joan Francis, tasteofhome.comBy Joan Francis, tasteofhome.com

“I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so.” —Joan Francis, Spring Lake, New Jersey

Blueberry Scones recipePhoto: Taste of Home
Servings Prep Time Cook Time
16scones 20minutes 15minutes
Servings Prep Time
16scones 20minutes
Cook Time
15minutes
Ingredients
Portions: scones
Units:
Ingredients
Portions: scones
Units:
Instructions
  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.
Recipe Notes

Test Kitchen Tips

Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.

Nutrition Facts

1 scone: 220 calories, 9g fat (5g saturated fat), 48mg cholesterol, 274mg sodium, 31g carbohydrate (7g sugars, 1g fibre), 5g protein.