Blueberry Cream Scones
Blueberry Cream Scones recipe
Yield
12 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 | large |
eggs
|
|
| ⅓ | cup |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
blueberries
fresh or frozen |
|
| 414 | ml |
all-purpose flour
sifted |
|
| 11 | ml |
baking powder
|
|
| 15 | ml |
sugar
plus a little more |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
|
|
| 2 | each |
eggs
|
|
| 79 | ml |
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.
