Blueberry Scones

Name: Blueberry Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 scones
Cuisine: Europe, British
Ingredients: 4 cups all-purpose flour; 6 tablespoons sugar; 4-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup plus 2 tablespoons cold butter; 2 large eggs; 3/4 cup plus 2 tablespoons whole milk, divided; 1-1/2 cups fresh or frozen blueberries

Total Time Prep: 20 min. Bake: 15 min.

Yield 16 scones

Test Kitchen Approved

Save your precious summer blueberries for these blueberry scones! They’re so good, you’ll be thankful you get 16 scones out of the recipe.

Ingredients

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries

Directions

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Nutrition Facts

1 scone: 221 calories, 9g fat (5g saturated fat), 44mg cholesterol, 281mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 5g protein.

I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey

Recipe Creator