Try this Heavenly Scones recipe, or contribute your own.
Suggest a better descriptionFor light, fluffy scones, prepare this recipe in smaller batches. Don't work with more than 4 cups of flour per batch. Overworking the flour will result in tough, dry scones.
In a med. bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender ( or 2 knives), cut in the butter until mixture is the size of small peas. Make a small well in the middle of the flour mixture and add egg and milk. Mix just until incorporated. Add blueberries. Working on a lightly floured surface, shape dough into 2 rounds. Cut each round into 6 pie shaped wedges. Carefully wrap each one in plastic wrap. Place the wedge in a single layer in a large freezer bag and freeze.
Serving Day:
Preheat oven 425 degrees. Take out desired number of scones, unwrap and place frozen scones on a lightly greased cookie sheet. (Do Not Thaw) Bake for 10-12 minutes or until lightly brown.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 156 | ||
Calories from Fat: 59 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 648.2mg | 22 % | |
Potassium 73.7mg | 2 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 19.8g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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