Blueberry Scone Recipe
This blueberry scone recipe makes a bakery-style treat in no time.
Servings: 8 scones
Calories: 215
Equipment
Ingredients
- 2 cups flour
- 3 Tablespoons sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup cold butter plus 1 Tablespoon
- 1 egg
- ¼ cup milk
- ¼ cup sour cream
- 1 cup blueberries fresh or frozen
- ½ cup vanilla glaze
Instructions
- Preheat oven to 375°F. Line baking tray with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Use a box grater to shred cold butter. With a pastry cutter or two forks, mix butter into the flour mixture until crumbly.
- In a medium bowl, whisk together egg, milk, and sour cream.
- Add egg mixture to flour mixture and combine until just moistened. Add blueberries and mix gently.
- Use a cookie scoop or spoon to create 8* equal-sized mounds and place onto lined baking tray. Alternatively, shape dough into an 8-inch circle and cut into 8 equal pieces using a knife or a bench scraper.
- Bake for 20-25 minutes, until lightly browned and baked through.
Notes
- For 10 scones, bake for 15-20 minutes.
- This recipe can easily be doubled to make 16-20 scones.
- Keep leftovers in an airtight container at room temperature for 2 days and in the freezer for 3 months.
Nutrition
Calories: 215 | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 268mg | Potassium: 84mg | Fiber: 1g | Sugar: 7g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg