Blueberry Drop Scones – a delicious recipe with flour, baking powder, salt, sugar, butter, blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F Line a baking sheet with parchment paper.
2
In a medium bowl, whisk together flour, baking powder, salt and sugar. Add cut up butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but try not to have any pieces larger than an average pea.
3
Stir in dried blueberries. Add about 2/3 of the milk and stir. Add remaining milk gradually until the mixture comes together into a slightly sticky ball. Divide dough in eight even pieces and place on a parchment-lined baking sheet. Sprinkle with a bit of coarse sugar, if desired.
4
Bake for 16-19 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.
482
kcal
Calories
25
g
Fat
59
g
Carbs
7
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 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons sugar, and more.
Yes, Blueberry Drop 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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