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