Blueberry Scones

“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 recipeTaste of Home
Blueberry Scones
Blueberry Scones
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.