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Recipe
Blueberry Scones Recipe
Delicious blueberry scones. Just put them in the microwave for 10 seconds and they'll taste like they just came out of the oven!
| Prep time: 20 Minutes |
American
|
| Cook time: 15 Minutes | Servings: 18 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 18 servings | |
| Calories 169 | |
| Calories from Fat 76 | 45% |
| Total Fat 8.58g | 11% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 1.9g | |
| Cholesterol 7mg | 2% |
| Sodium 166mg | 7% |
| Potassium 46mg | 1% |
| Total Carbs 20.34g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.49g | 3% |
| Protein 2.69g | 4% |
Ingredients Convert Measures
- 3 cups all purpose flour
- 2 1/2 t. baking powder
- 3/4 t. salt
- 1/2 cup (1 stick) chilled butter, cut into pieces
- 1/3 cup sugar
- 1/2 t. baking soda
- 1/2 cup chilled solid vegetable shortening, cut into pieces
- 1 cup plus 2 T. chilled buttermilk
- 1 cup or 6 oz. package of fresh blueberries
Directions
- Preheat oven to 425 degrees.
- Line two large baking sheets with parchment paper.
- Stir flour, 1/3 cup sugar, baking powder, salt, and baking soda in large bowl to blend.
- Add butter and shortening- using fingertips, rub in until coarse meal forms.
- Add 1 cup buttermilk and stir lightly until dough comes together in large moist clumps.
- Gently toss in blueberries.
- Gather dough into ball.
- Transfer dough to lightly floured work surface.
- Gently knead 3 or 4 turns to combine well- careful not to mash blueberries!
- Divide dough into two balls and flatten each ball into 3/4 inch thick rounds.
- Using floured knife, cut eat round into 8-10 wedges.
- Transfer wedges to prepared baking sheets. Brush each wedge with remaining 2 T. buttermilk and sprinkle with sugar. Bake scones until light gloden brown, about 15 minutes.
