Blueberry Scones

Blueberry Scones
June 20 00:00 2001 Print This Article
Blueberry Scones

Prep Time: 20 minutes – Cost: $
“Servings: 16 scones – Difficulty Level: 3


  • 3/4 cup blueberries, dried
  • 1-3/4 cup flour, sifted
  • 2 1/4 tsp baking powder
  • 1 tbsp sugar; plus a little more
  • 1/2 tsp salt
  • 1/4 cup butter
  • 2 egg
  • 1/3 cup cream


  1. Place blueberries in a bowl with enough hot water to cover. Soak for about 5 minutes. Preheat oven to 450F.
  2. Drain blueberries. Mix together flour, baking powder, 1 tbsp sugar and salt in a bowl. Cut in butter, using a pastry blender or two knives. Stir in blueberries.
  3. In a separate bowl, beat eggs. Reserve 2 tbsp and add remaining eggs to dry ingredients. Pour in cream. Combine with a few swift strokes. Place on a slightly floured board and pat or roll to a thickness of 3/4-inch. Cut with a knife into diamond shapes or into 2-inch rounds. Brush with reserved egg and sprinkle with sugar. Bake for 15 minutes.

Source: The Recipe Page Newsletter – 4/19/98

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