Blueberry Scones

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 cup sugar
  • 1/3 cup butter or margarine
  • 3/4 cup light cream
  • 1 egg yolk
  • 1 cup fresh blueberries
Directions
  • Preheat oven to 425 degrees F.

  • Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.

  • Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned.

  • Break into wedges and serve hot with butter.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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