- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 12 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 158
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 114 mg
- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 12 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 158
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 114 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F and on low fan speed, if using a convection oven.
- By hand in a large bowl, blend the butter pats with the flour, granulated sugar, brown sugar, baking powder and salt until the butter has been combined. Add the blueberries and mix well, being careful not to crush all the berries.
- In second bowl with a whisk, blend the half-and-half, cream and egg. Stir in the flour mixture and mix until the dough comes together. This is our scone dough. If the blueberries are very juicy and the dough is still quite sticky, add an additional 2 to 3 tablespoons flour and mix briefly to bring the dough together.
- Remove the scone dough from the bowl and gently knead on a floured counter, rolling 5 to 6 times, ensuring not to overblend; this will result in a tough dough. Divide the dough into 12 even triangular shape portions. Arrange on a cookie sheet and bake until the tops are slightly browned, 15 to 20 minutes. Remove from the oven and transfer the scones to a serving platter.
Cook’s Note
Serve with clotted cream, flavored mascarpone or creme fraiche.
