Blueberry Scones

Blueberry Scones

354 Reviews 33 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
LindaPinda
Recipe by  LindaPinda

“A good basic scone recipe with blueberries added . . . yummy!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 scones

Directions

  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!!

Share It

Reviews (354)

Rate This Recipe
Andrew L
444

Andrew L

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 this recipe a few months ago, when I decided to venture into the world of baking. This was literally the third recipe I tried, and so I thought I'd follow it to the letter. I've since tried this at least half a dozen times, and only stopped cause blueberries are no longer in season here! I plop spoon sized clumps of these onto a baking sheet, and when they cook, it turns into this really soft and delicious. I happen to like my breads/pastries not too sweet, and with these, I actually taste the blueberries, not the sugar in the dough. Very highly recommended. As with other reviewers, I've successfully tried this recipe with other ingredients - choc chip, cheese bits, corn, raisins... but blueberry still rules!

N0NNYM0USE
242

N0NNYM0USE

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 and they aren't as prone to pop as fresh. Instead of shaping it into a round, I shaped it into a 16L x 4W x 3/4H rectangle, squared up the edges, cut it into 4 squares, and cut each square diagonally to get a more traditional scone shape. I sprinkled coarse sugar on top before putting them in the oven. They're best eaten within 24 hours of baking. I made them one night to take into the office the following morning. Rave reviews!

TKEARNEY
213

TKEARNEY

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 really need to be kneaded, just mixed well with the rubber spatula then shaped and cut.

More Reviews

Similar Recipes

Aunt Blanche's Blueberry Muffins
(288)

Aunt Blanche's Blueberry Muffins

Oatmeal Blueberry Muffins
(276)

Oatmeal Blueberry Muffins

Blueberry Bread I
(138)

Blueberry Bread I

Cranberry Scones
(115)

Cranberry Scones

Blueberry Muffins I
(76)

Blueberry Muffins I

Blueberry Peach Muffins
(72)

Blueberry Peach Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Aunt Blanche's Blueberry Muffins

>

next recipe:

Oatmeal Blueberry Muffins