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Special Blueberry Scones Recipe
Jane Crompton
These blueberry scones are my go-to breakfast treats. These are so filling for a light breakfast!
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
British
Servings
8
people
Calories
203
kcal
Ingredients
Metric
US Customary
1x
2x
3x
Dough Ingredients
240
grams
all-purpose flour
10
grams
baking powder
1
pinch
salt
50
grams
brown sugar
50
grams
butter
100
ml
whole milk
3
tablespoons
cream
Filling Ingredients
150
grams
blueberries
Glazing Ingredients
1
medium
egg yolk
2
tablespoons
whole milk
Instructions
Preheat the oven to 180 degrees Celsius.
Make your self-rising flour by adding baking powder and a pinch of salt in a large bowl. Add the sugar to the mix and combine until just incorporated.
Add small pieces of cold butter into the flour as quickly as possible and combine with your fingers.
Gradually add milk and then the cream.
Knead the dough until the ingredients are well combined and roll it into a thick layer.
Wash blueberries, put them into the dough’s half part, and cover them with the other half part.
Cut the dough into 8 circles using a glass. Place scones on a baking sheet.
Bake for 15 minutes or until golden brown.
Nutrition
Calories:
203
kcal
Carbohydrates:
33
g
Protein:
6
g
Fat:
5
g
Saturated Fat:
3
g
Polyunsaturated Fat:
0.4
g
Monounsaturated Fat:
1
g
Cholesterol:
39
mg
Sodium:
209
mg
Potassium:
79
mg
Fiber:
1
g
Sugar:
9
g
Vitamin A:
201
IU
Vitamin C:
2
mg
Calcium:
147
mg
Iron:
2
mg
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