Blueberry Scones

Recipe courtesy Erika Durlacher, Vancouver

Show: The Best OfEpisode: Winter Retreats

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
20 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Blueberry Scones with Lemon Glaze

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 26

View all 26 Fruit Collections

Comments & Reviews

recipe Blueberry Scones
katherine vancouver, WA 10-19-2009
Flag

Winner!!
Rated: 5 stars out of 5

Recipe was easy, quick and delicious. I used frozen blueberries instead of fresh, I'm sure it made no difference. I... will definitely be baking these again!Read more
recipe Blueberry Scones
SUZANNE Winter Park, FL 07-28-2008
Flag

BEST SCONES EVER!!
Rated: 5 stars out of 5

My husband loves scones and blueberries so this was the perfect recipe to try. As usual I didn't have all the ingredients so... I did substitute 2 things. I put in 3/4 c. plain low fat yogurt instead of light cream and 2 egg yolks instead of 1. I found it was a little dry to mix for the yogurt is thicker than cream so I add probably about 1/8 - 1/4 c. milk. Everything else stayed the same. Of course you need to make sure you coat blueberries with flour so they don't go to the bottom before adding to mix. I have a non-stick scone pan that I put them in and baked the normal time. Perfection!!! and even healthier than the original recipe!!!!Read more
recipe Blueberry Scones
Leslie University Heights, OH 01-05-2008
Flag

Good and Easy!
Rated: 4 stars out of 5

Made these and did the buttermilk/eggwhite substitute. I also added an egg wash on top and sprinkled a sugar/brown sugar... combo for a little extra sweetness. I used dried apricots instead of blueberries- would definitely make these again and try some new fruits (cranberries, strawberries?)Read more
recipe Blueberry Scones
Anonymous 04-18-2007
Flag

Just okay....
Rated: 3 stars out of 5

I found the scones a bit bland and not as flaky as other scone recipes produced. Also, I think the amount of sugar needs to... be increased slightly--there was no sweetness at all. While I like the addition of whole wheat flour, I also think it is what contributed to that "cardboard" taste and texture. I substituted low-fat buttermilk for the cream and it worked just as well. Next time, I'm upping the sugar.Read more
recipe Blueberry Scones
Laurel Spingboro, OH 01-12-2007
Flag

Too dry for my liking.
Rated: 3 stars out of 5

They were okay but a bit too dry. This was my first attempt at scones so I'll try another recipe.
recipe Blueberry Scones
Anonymous 01-03-2007
Flag

Wow...so yummy!
Rated: 5 stars out of 5

I, too, substituted buttermilk (non-fat) for the light cream. I also added a pinch of salt. Used Wyman's frozen... blueberries, and pressed dough into a rectangle and cut out 8 triangles. 20 minutes bake time was perfect! These were surprisingly delicious, using whole wheat flour. I can't wait to make these again. Terrific!Read more