Simple and Yummy Blueberry Scones
"These scones are out of this world, and so easy to make! Check out Recipe #59340 to go along with them. The two together makes a nice dessert/snack :-) ENJOY!"
photo by shannonj
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
10 scones
- Serves:
- 10
ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 pinch salt
- 3 tablespoons sugar
- 1⁄2 teaspoon ground allspice
- 5 tablespoons butter, softened
- 1⁄2 cup milk
- 1⁄2 cup fresh blueberries (you can use the frozen kind of you need to, but fresh are preferred)
- heavy cream (for brushing over top)
- sugar, for top
directions
- First preheat oven to 425°F.
- Then take out a large baking sheet and grease it; set it aside.
- In a large bowl, you will need to combine your flour, baking powder, salt, sugar, and allspice.
- Cut your butter into flour mixture with pastry knife (or a fork if you don't have one - you can even use your hands) making sure to cut it through until it looks crumbly.
- Now you will need to make a well in the center of this mixture and add the milk.
- Beginning stirring mixture, then add your blueberries, and finish stirring until dough forms.
- If you feel that it is not forming well, you can always add a tiny bit of milk to make it all come together, but be careful not to add much more milk, and do NOT overwork the dough.
- Now you must form the dough into one large round (like a ball), and flatten it out into a 10 inch disk.
- With a sharp knife, cut the dough into 10 wedges; you can do so by cutting it exactly as you would cut a pie!
- Slide disk of scone wedges on to baking sheet sheet (not necessary to separate at this time). Brush tops with cream, and sprinkle sugar over the cream.
- Bake scones for 15 minutes, or until golden brown.
- Remove from baking sheet when done, and cut the wedges where you made your cuts earlier.
- Serve warm with my blueberry sauce or with butter and honey!
- You can even eat them plain!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These were really yummy, I had to use another 1/4 cup of milk to even get them to start coming together. That may have been the dryness in Colorado. -
These were just okay for me. The scones were a bit dry and crumbly, I did add extra milk to moisten the dough. This is probably a good recipe to introduce people to making scones, but I think there are better recipes out there. This just wasn't a memorable recipe for me. I doubt I would use this recipe again. -
I actually didn't find these scones sweet enough for me. I substituted blackberries instead of blueberries and used whole wheat flour, but maybe I didn't put enough sugar on top - they tasted a little too bland, but this might've been my fault with my substitutions. Won't be too bad with butter and jam though. -
Fantastic! I'd been craving scones, but didn't have a few key ingredients on hand. Nevertheless, I ended up with really great scones. I substituted margarine for the butter, dried cherries for the blueberries (although next time I'll rehydrate them) and omitted the allspice. I also added a tablespoon of vanilla to the milk to make an even half cup. Could probably use more vanilla this way, though. Next time I'll try them with blueberries--although maybe not; I'm really enjoying the cherries. =) -
Wonderful! I didn't have cream so I brushed the tops with some melted butter and I added more berries too!
see 9 more reviews
Tweaks
-
I actually didn't find these scones sweet enough for me. I substituted blackberries instead of blueberries and used whole wheat flour, but maybe I didn't put enough sugar on top - they tasted a little too bland, but this might've been my fault with my substitutions. Won't be too bad with butter and jam though.
-
Fantastic! I'd been craving scones, but didn't have a few key ingredients on hand. Nevertheless, I ended up with really great scones. I substituted margarine for the butter, dried cherries for the blueberries (although next time I'll rehydrate them) and omitted the allspice. I also added a tablespoon of vanilla to the milk to make an even half cup. Could probably use more vanilla this way, though. Next time I'll try them with blueberries--although maybe not; I'm really enjoying the cherries. =)
RECIPE SUBMITTED BY
love4culinary
United States
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D
I still eat a small amount of dairy, but not very much.
I have been missing around here for a while, and hope to poke my head in a bit more often from now on...
I hope you enjoy my recipes...
