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Whole Wheat Blueberry Scones

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Whole Wheat Blueberry Scones

Wonderfully delicious.

 

Yield

18 servings

Prep

20 min

Cook

15 min

Ready

35 min

Ingredients

Amount Measure Ingredient Features
3 cups whole-wheat flour
or white whole wheat, or half whole wheat, half white flour
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½ teaspoon baking soda
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2 teaspoon cream of tartar
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½ cup sugar
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½ cup butter
softened
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½ cup milk
plus a few splashes
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1 cup blueberries
fresh or frozen
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1 teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml whole-wheat flour
or white whole wheat, or half whole wheat, half white flour
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2.5 ml baking soda
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1E+1 ml cream of tartar
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118 ml sugar
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118 ml butter
softened
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118 ml milk
plus a few splashes
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237 ml blueberries
fresh or frozen
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5 ml cinnamon
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Directions

Preheat oven to 400℉ (200℃).

In a large bowl, sift together flour, baking soda, cream of tartar, and cinnamon.

Add softened butter and sugar, mix well. Stir in milk. Also stir in blueberries.

If dough looks too dry, add a few splashes of milk. Turn dough onto floured surface.

Split dough into 2 batches. Pat out to 1 inch thickness and form into large circle.

Cut dough into 6 wedges.

Place on ungreased sheet pan.

Repeat with second batch of dough.

Bake 15 minutes or until golden and cooked through.

Glaze 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 45333% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 165mg 7%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 10%
Sugars g
Protein 15g
Vitamin A 11% Vitamin C 4%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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