Blueberry Scones

SUBMITTED BY: LindaPinda PHOTO BY: FUN4REGINA

"A good basic scone recipe with blueberries added . . . yummy!!"

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 12 scones

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg

READ REVIEWS (142)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 2, 2003 by Andrew Leong

I don't understand why there are so many people giving this recipe a bad rating. True, the batter mix was wet, but what really matters is the end product, and my gosh, it was good! I discovered this recipe a few months ago, when I decided to venture into the world of baking. This was literally the third recipe I tried, and so I thought I'd follow it to the letter. I've since tried this at least half a dozen times, and only stopped cause blueberries are no longer in season here! I plop spoon sized clumps of these onto a baking sheet, and when they cook, it turns into this really soft and delicious. I happen to like my breads/pastries not too sweet, and with these, I actually taste the blueberries, not the sugar in the dough. Very highly recommended. As with other reviewers, I've successfully tried this recipe with other ingredients - choc chip, cheese bits, corn, raisins... but blueberry still rules!

18 users found this review helpful

Reviewed on Oct. 2, 2003 by TKEARNEY

These scones are very delicious. The only problem with the recipe is that the amount of flour should be increased until the dough is comfortable to work with, but not dry. The dough does not really need to be kneaded, just mixed well with the rubber spatula then shaped and cut.

16 users found this review helpful

Reviewed on Apr. 14, 2003 by N0NNYM0USE

Excellent recipe! I did substitute 1/2 c. plain yogurt for the 3/4 cream to lower fat and make the dough more managable. Tip: USE FROZEN BLUEBERRIES! When kneading, it will make it much easier and they aren't as prone to pop as fresh. Instead of shaping it into a round, I shaped it into a 16L x 4W x 3/4H rectangle, squared up the edges, cut it into 4 squares, and cut each square diagonally to get a more traditional scone shape. I sprinkled coarse sugar on top before putting them in the oven. They're best eaten within 24 hours of baking. I made them one night to take into the office the following morning. Rave reviews!

16 users found this review helpful

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