Blueberry Scones

Blueberry Scones

383
LindaPinda 1

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

35 m servings 160 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  3. 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.
  4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  5. Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Reviews

383
  1. 458 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

These are not scones in any sense of the word. Obviously those who gave it positive reviews have never seen nor tasted a scone before. First off as another reviewer pointed out you cannot cut th...

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 ...

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 a...

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 rea...

These were easy to make and so delicious! I made the following changes based on other reviews: added an extra 1/4 cup flour and also rolled the blueberries in flour. Added 1/4 c white sugar ,...

Yippee Yahooie! Loved this recipe - goes together quickly, and produces great results. I added a little lemon zest, and sprinkled them with sugar before baking, came out great. Scones are by ...

I have not made this recipe, but it is somewhat similar to a Blueberry Scone recipe I already make. Some reviewers have complained about the dough being too soft. I think the problem is the am...

These are not scones in any sense of the word. Obviously those who gave it positive reviews have never seen nor tasted a scone before. First off as another reviewer pointed out you cannot cut th...

I did not care for this. The dough (I use that term lightly) was a sticky, mess with little to no flavor. I had to add almost twice the flour in order to form an actual dough. I added sugar, too...

These scones are very delicious my son really loved them and so did I. I think this is a excellent recipe.