Ingredients
-
2
-
1/4
-
1/4
-
1/2
-
1
-
1/4
-
3/4
-
1
-
1
-
1
-
-
-
-
-
Directions
I love scones so much that I always keep a stick of butter in my freezer so I can whip them up anytime. We often make these Chocolate Chip Scones for special occasions, but these fresh blueberry scones are perfect any time of the year. Since they use less butter than most recipes, these scones are a bit healthier too.,,These tender, moist scones, studded with juicy blueberries, are wonderful warm out of the oven. The aroma of fresh blueberry goodness filled my home as they baked. These are seriously THE BEST blueberry scones. My husband ate three the last time I made them!,Swap the blueberries out for raspberries or blackberries.,Use thawed frozen blueberries if fresh arent available.,Add some lemon or orange zest for a hint of citrus.,Swap out half of the flour for whole wheat white flour to add fiber.,Apple Scones with Spiced Glaze,Low Fat Strawberry Scones,Savory Zucchini Asiago Tomato Scones,Lemon Cranberry Scones,Low Fat Pomegranate Scones
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Steps
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1
Done
|
Preheat the Oven to 400f in a Large Bowl, Mix All the Dry Ingredients |
|
2
Done
|
Using the Large Holes of a Cheese Grater, Grate the Frozen Butter Into the Flour. Mix Well With Flour., |
|
3
Done
|
in a Medium Bowl, Mix the Buttermilk, Egg and Vanilla. |
|
4
Done
|
Using a Fork, Slowly Stir in the Wet Ingredients to the Dry Ingredients, Until All the Mixture Is Moistened., |
|
5
Done
|
Do not Over Work the Dough. Fold in the Blueberries. |
|
6
Done
|
Line a Baking Sheet With a Silpat or Parchment Paper. Drop Large Spoonfuls Onto the Cookie Sheet (to Avoid Tough Scones, Do not Press or Compact)., |
|
7
Done
|
Bake in the Center Rack 18 Minutes. Remove and Let Them Cool About 5 Minutes Before Eating. |
