Blueberry Scones Recipe
- 4 cups all-purpose flour
- 6 tablespoons sugar
- 4-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons cold butter
- 2 Eggland's Best Eggs
- 3/4 cup plus 2 tablespoons milk, divided
- 1-1/2 cups fresh or frozen blueberries
- 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.
- Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight 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. Yield: 16 scones.
Reviews for Blueberry Scones(31)
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Worked very well, except for the folding in blueberries. I used frozen wild Alaskan blueberries, and despite using them straight from the freezer, they made a mess. I wish I had used only half a cup, instead of 1.5 cups.
I tried two other recipes I found online before I found this one - this one is the best. I used buttermilk and 1/2 cup sugar instead of regular milk and only 6 Tbs. of sugar. Added 1/2 cup of chopped dried cherries along with fresh blueberries. So good the kids preferred these over the choc chip scones I made the same day. Buttermilk wash and sprinkled with extra sugar before baking. Can't wait to try this recipe with other fruit.
Fun to make with kids. Not overly sweet. Worked out perfectly. Will definitely make again.
Forgot to mention, I did use Buttermilk instead of regular. Great way to use up leftover buttermilk and using lemon curd as a spread worked well.
I loved this. I mixed all the dry (with the butter) together and added the fresh blueberries to the dry. I then mixed all the wet together then added it to the dry. I used a wooden spoon and mixed very gently. I had no problem with the blueberries. I actually made them the night before, covered them with plasti and, chilled them overnite. I brushed with milk and sprinkled with raw sugar then baked next morning. They did need a couple of extra minutes in the oven because they were so cold (as was the baking sheet). They were a big hit.