Blueberries are a natural fit for scones. These baked treats go perfectly with a nice cup of tea.
Yield: Makes 9 scones.
July 02, 2019
Kid-Friendly, Nut-Free, Few Ingredients
1 3/4 cups all-purpose flour
1 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup salted butter, chilled
2 large eggs
1/3 cup whipping cream
3/4 cup blueberries
1 tsp granulated sugar
Preheat oven to 450ºF.
In a medium bowl, combine flour, 1 tbsp sugar, baking powder and salt.
Cut in butter using a pastry blender until mixture forms coarse crumbs.
Whisk eggs until lightly beaten; set aside 2 tbsp. Whisk remaining egg with whipping cream; add to dry ingredients and stir just until combined. Gently fold in blueberries.
Place dough on a lightly floured board and pat into a 3/4 inch thick rectangle. Cut dough into squares using a knife.
Place on an ungreased cookie sheet and brush tops lightly with reserved egg. Sprinkle tops with 1 tsp sugar. Bake until golden brown, about 15 minutes.
Nutritional analysis per scone:397 calories, 14.9 g fat, 31.4 g protein, 32.1 g carbohydrate, 1.7 g fibre, 686 mg sodium
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