Blueberry Scones Recipe
Blueberry Scones Recipe photo by Taste of Home

Blueberry Scones Recipe

Publisher Photo
You'll want to stash a few of these homemade morsels in the freezer to serve to visitors who drop in unexpectedly. "Just pop a frozen scone in the microwave for 20 seconds or so, and you have a warm treat," suggests Joan Francis of Spring Lake, New Jersey.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings

Ingredients

  • 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 eggs
  • 3/4 cup plus 2 tablespoons milk, divided
  • 1-1/2 cups fresh or frozen blueberries

Nutritional Facts

1 serving (1 each) equals 220 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 274 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  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 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Scones in Quick Cooking July/August 2002, p54

Nutritional Facts

1 serving (1 each) equals 220 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 274 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Blueberry Scones

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (7)
3 Star
 (0)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 27, 2014

"I agree, and I'M the STUDENT! I made an account just to warn people about your terrible, sophmoric recipe. Obviously you and everyone else that comments positively, has never had a REAL SCONE. How sad that you all don't have local fairs like "The Puyallup fair" in WA to show you the way. 6 tablespoons of sugar?? Are you kidding? EGGS?? Seriously? Thanks for wasting my eggs and ingredients. Thanks for the Uber sweet muffins you just taught me never to make again! What an absolute crock of !"

MY REVIEW
Reviewed Nov. 27, 2014

"This recipe is HORRIBLE. Do NOT make. You NEVER put eggs in scones. EVER. Cardinal rule. I've been baking for years and one of my students made this recipe. Eggs make the finished product to be more like a muffin. You can get better scones from a box mix. Sorry but no."

MY REVIEW
Reviewed Aug. 12, 2014

"Tasty and easy to make. I like to pair blueberries with lemon so I added just a splash of lemon juice to the recipe."

MY REVIEW
Reviewed May. 4, 2014

"ExcellentI used cinnamon sugar for the top and mixed frozen berries drained of the juice instead of plain blueberries . Family LOVED them."

MY REVIEW
Reviewed Mar. 1, 2014

"I found this recipe via google search because I couldn't find the piece of paper (!) my regular recipe is written on. These are pretty good, but not as tasty as my regular recipe. I'll probably be going back to that one."

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