Blueberry Scones From Kathy's Kitchen

This deliciousness showed up in my inbox from American Christian Fiction Writers.

 

These blueberry scones are deliciously moist and easy to make with juicy blueberries in every bite.

Submitted by Linda Letellier

 Tested by Allrecipes Test Kitchen

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

12

Yield:

12 scones

Ingredients

• 2 cups all-purpose flour

• ¼ cup packed brown sugar

• 1 tablespoon baking powder

• ¼ teaspoon salt

• ¼ cup chilled unsalted butter, cut into pieces

• 1 cup fresh blueberries

• ¾ cup half-and-half cream

• 1 large egg

Directions

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

2. Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine.

3. Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form.

4. Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don't overwork the dough. Divide dough in half, then form each half into a 6-inch round.

5. Transfer to an ungreased baking sheet and cut each round into 6 wedges.

6. Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.

Nutrition Facts

calories160

total fat 6g 

saturated fat 4g 

cholesterol 31mg 

sodium 211mg 

total carbohydrate 23g 

dietary fiber 1g 

total sugars 6g 

protein 3g 

vitamin c 1mg 

calcium 95mg 

iron 1mg 

potassium 64mg

 

These did happen in Kathy’s kitchen, and they were delicious. Because I pay attention to what my husband says—“Recipes are merely a suggestion”—I made it again with a variation. I used blackberries and baked it in a 9-inch square pan as a kind of cake. Not bad. With a little more liquid—another egg? A little more cream?—I expect to be quite happy with it. Enjoy.