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Blueberry Cream Scones

 
Blueberry Cream Scones
58

Blueberry Cream Scones recipe

Yield

12

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, Low Sodium
 

Ingredients

¾ cup blueberries
fresh or frozen
1 ¾ cups all-purpose flour
sifted
2 ¼ teaspoons baking powder
1 tablespoon sugar
plus a little more
½ teaspoon salt
¼ cup butter
2 each eggs
cup cream

Directions

Preheat oven to 450 F.

Drain blueberries.

Mix together flour, baking powder, 1 tablespoon sugar and salt in a bowl.

Cut in butter, using a pastry blender or two knives.

Stir in blueberries.

In a separate bowl, beat eggs.

Reserve 2 tablespoon and add remaining eggs to dry ingredients.

Pour in cream. Combine with a few swift strokes.

Place on a slightly floured board and pat or roll to a thickness of ¾ inch.

Cut with a knife into diamond shapes or into 2-inch rounds.

Brush with reserved egg and sprinkle with sugar.

Bake for 15 minutes.

Drizzle with icing if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 9941% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 104mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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