Fresh Blueberry Scones Recipe
Blueberries are probably my favorite breakfast fruit, sorry bananas. When blueberries are in season Fresh blueberry scones are my #1 go to breakfast biscuit.
Ingredients
- ½-¾ pint of fresh blueberries
- ¾ cup whole or buttermilk
- 1 egg - beaten
- 2 cups all purpose flour - sifted
- 2 Tbs granulated sugar
- 1 Tbs baking powder
- ½ tsp salt
- 1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled
Directions
- Preheat oven to 425°.
- In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal. Add the blueberries and gently stir to distribute the berries throughout the mixture.
- Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.
- Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.
- Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.
- Place the scones onto an ungreased baking sheet, leaving space between each.
- Bake for 7 minutes then turn scones over and continue to bake for an additional 5-8 minutes until done and cooked through.
- Serve warm with butter.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 587g | |
| Calories 1713 | |
| Calories from Fat 604 | 35% |
| Total Fat 68.78g | 86% |
| Saturated Fat 40.69g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 349mg | 116% |
| Sodium 5443mg | 227% |
| Potassium 481mg | 14% |
| Total Carbs 241.82g | 64% |
| Dietary Fiber 11.0g | 37% |
| Sugars 43.74g | 29% |
| Protein 33.3g | 53% |
