Blueberry Scones Recipe – a delicious recipe with blueberries, flour, baking pwdr, sugar, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place blueberries in a bowl with sufficient warm water to cover.
2
Soak for about 5 min.
3
Preheat oven to 450 F.Drain blueberries.
4
Mix together flour, baking pwdr, sugar and salt in a bowl.
5
Cut in butter, using a pastry blender or possibly two knives.
6
Stir in blueberries.
7
In a separate bowl, beat Large eggs.
8
Reserve 2 Tbsp.
9
and add in remaining Large eggs to dry ingredients.
10
Pour in cream.
11
Combine with a few swift strokes.
12
Place on a slightly floured board and pat or possibly roll to a thickness of 3/4 inch.
13
Cut with a knife into diamondshapes or possibly into 2-inch rounds.
14
Brush with reserved egg and sprinkle with sugar.
15
Bake for 15 min.
670
kcal
Calories
25
g
Fat
91
g
Carbs
18
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: 3/4 c. blueberries -- dry, 1 3/4 c. flour -- sifted, 2 1/4 tsp baking pwdr, 1 Tbsp. sugar plus a little more, and more.
Yes, Blueberry Scones Recipe 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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