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Blueberry Cream Scones

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Blueberry Cream Scones

Blueberry Cream Scones recipe

 

Yield

12 servings

Prep

30 min

Cook

15 min

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¾ cup blueberries
fresh or frozen
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1 ¾ cups all-purpose flour
sifted
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2 ¼ teaspoons baking powder
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1 tablespoon sugar
plus a little more
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½ teaspoon salt
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¼ cup butter
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2 large eggs
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cup cream
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Ingredients

Amount Measure Ingredient Features
177 ml blueberries
fresh or frozen
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414 ml all-purpose flour
sifted
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11 ml baking powder
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15 ml sugar
plus a little more
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2.5 ml salt
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59 ml butter
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2 each eggs
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79 ml cream
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Directions

Preheat oven to 450 F.

Drain blueberries.

Mix together flour, baking powder, 1 tablespoon sugar and salt in a bowl.

Cut in butter, using a pastry blender or two knives.

Stir in blueberries.

In a separate bowl, beat eggs.

Reserve 2 tablespoon and add remaining eggs to dry ingredients.

Pour in cream. Combine with a few swift strokes.

Place on a slightly floured board and pat or roll to a thickness of ¾ inch.

Cut with a knife into diamond shapes or into 2-inch rounds.

Brush with reserved egg and sprinkle with sugar.

Bake for 15 minutes.

Drizzle with icing if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 9941% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 104mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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