Blueberry scones

Blueberry scones

First ever scones. They turned out yummy! Love that there is so little sugar.

Blueberry Scones Recipe

You’ll want to stash a few of these homemade morsels in the freezer to serve to visitors who drop in unexpectedly. “Just pop a frozen scone in the microwave for 20 seconds or so, and you have a warm treat.

Blueberry Scones Recipe
Prep: 20 min. Bake: 15 min. Yield: 16 Servings

Ingredients For 16.

2 cups each wheat & white flour.
6 tablespoons sugar.
4-1/2 teaspoons baking powder.
1/2 teaspoon salt.
1/2 cup plus 2 tablespoons cold butter.
2 eggs.
1/2 cup milk or water.
1 cup fresh or frozen fruit or raisins.

For eight

2 cups flour
3 Tbl sugar
2 tsp bkg powder
1/4 tsp salt
1/4 cup butter + 2 Tbls
1 egg
1/3 cup sour cream
1/2 cup fruit

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 sour cream (or 1/2 cup milk or water); add to dry ingredients just until moistened. Add milk or water by tablespoons until dough forms. 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 eight 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. Yield: 16 scones.

Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts
1 serving (1 each) equals 220 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 274 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.