Blueberry and Dark Chocolate Scones – a delicious recipe with flour, sugar, baking powder, kosher salt, cold unsalted butter, low-fat milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F.
2
Coat large baking sheet with cooking spray.
3
Sift together flour, sugar, baking powder, and salt in large bowl.
4
Work in butter using your fingertips until only small crumbs remain in mixture.
5
Whisk together milk, egg yolks, and vanilla in medium bowl.
6
Add dry ingredients to wet, and mix just until incorporated (mixture will be crumbly).
7
Gently stir in chocolate chips and blueberries.
8
Gather dough into ball.
9
Transfer dough to floured work surface, and press into 3/4-inch-thick disk.
10
Dust knife with flour, then cut dough into 8 equal wedges.
11
Transfer to prepared baking sheet, and brush tops lightly with milk.
12
Bake 18 to 20 minutes, or until lightly browned on top and bottom.
1707
kcal
Calories
139
g
Fat
102
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, plus more for dusting, ⅓ cup sugar, 2 tsp. baking powder, 1/4 tsp. kosher salt, and more.
Yes, Blueberry and Dark Chocolate Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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