Blueberry Scones From The Kitchen of Paula Smith

16
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"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."

Original recipe yields 16 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 400 degrees or 375 convection oven.

Step 2

Line 2 baking sheets with parchment or waxed paper, spray lightly with Pam or Bakers Joy.

Step 3

Stir the flour, sweetener, baking powder, salt and lemon zest together in a large deep bowl.

Step 4

Add the butter and beat on low speed until fine crumbs form.

Step 5

Combine the eggs, sour cream, extract and half & half.

Step 6

With the mixer on low speed, add the egg mixture in a slow stream. Mix until a thick stiff dough forms.

Step 7

Add the blueberries and mix until just incorporated into the dough. (I use my hands to do this).

Step 8

Flour your hands and move 1/2 of dough to a lightly floured surface. Pat into a circle about 1" thick.

Step 9

Cut into 8 triangles, separate and place about 1" apart on baking sheet. Brush with half& half and

Step 10

Sprinkle with sugar. Repeat with second half of dough.

Step 11

Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with sugar for added.

Step 12

Texture or drizzle with Lemon Glaze.

Step 13

Enjoy warm; store leftovers in an airtight container for 1-2 days.

Step 14

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.

Related

JackieStu

These scones were easy to make, so moist and were loaded with fresh blueberries! We loved these with cinnamon butter!

review by:
(13 Jul 2019)