“I got it written from one of the health magazines in Barnes and Noble. Originally it was whole wheat blueberry scone. I figured you can use any berries - dry or fresh. They turned out yummy! Enjoy!”
READY IN:
30mins
SERVES:
8
YIELD:
8 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix first 8 ingredients in a large bowl. Add butter and crumble mixture with hands. In a separate bowl wisk egg with buttermilk, add vanilla. Add batter to flour mixture and make a soft dough. Roll a circle about 1/2 to 1/3 inch thick and sprinkle it with cinnamon and sugar. Cut to 8 wedges (I made 16 small) and bake in preheated oven at 400F for 20-25 mintues (or until brown).

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