Recipe courtesy of Erika Durlacher
Blueberry Scones
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 282
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 63
- Sodium
- 146
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.