Blueberry Scones From The Kitchen of Paula Smith
July 08, 2014
"Having blueberries on hand and needing to do something with them, I looked at various recipes and took a little from this and a little from that to come up with this recipe for Blueberry Scones."
- Serving Size: 1 (109.8 g)
- Calories 222.1
- Total Fat - 3.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 32.5 mg
- Sodium - 7377.4 mg
- Total Carbohydrate - 42.3 g
- Dietary Fiber - 1.3 g
- Sugars - 16.1 g
- Protein - 5.4 g
- Calcium - 165.7 mg
- Iron - 0.8 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Preheat oven to 400 degrees or 375 convection oven.
Line 2 baking sheets with parchment or waxed paper, spray lightly with Pam or Bakers Joy.
Stir the flour, sweetener, baking powder, salt and lemon zest together in a large deep bowl.
Add the butter and beat on low speed until fine crumbs form.
Combine the eggs, sour cream, extract and half & half.
With the mixer on low speed, add the egg mixture in a slow stream. Mix until a thick stiff dough forms.
Add the blueberries and mix until just incorporated into the dough. (I use my hands to do this).
Flour your hands and move 1/2 of dough to a lightly floured surface. Pat into a circle about 1" thick.
Cut into 8 triangles, separate and place about 1" apart on baking sheet. Brush with half& half and
Sprinkle with sugar. Repeat with second half of dough.
Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with sugar for added.
Texture or drizzle with Lemon Glaze.
Enjoy warm; store leftovers in an airtight container for 1-2 days.
Optional: Lemon Glaze, juice of 2 lemons, 1-1/2 cups confectioners sugar. Whisk together until there are no lumps. drizzle over scones.
Tips & Variations
No special items needed.