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Fresh Blueberry Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Fresh Blueberry Scones Recipe Fresh Blueberry Scones Recipe

These tender, moist scones, studded with juicy blueberries, are wonderful hot, split in half and slathered with butter.

At a glance

Prep
Bake
Total
Yield
10 scones
Nutrition information

Ingredients

Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/8 cup (6 tablespoons) cold butter, cut into pieces
  • 2 large eggs, beaten
  • 1/3 cup yogurt, plain or flavored (vanilla is good)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest (grated lemon rind); or 1/4 teaspoon lemon oil
  • 1 cup blueberries, picked over and rinsed
  • 2 tablespoons melted butter
  • 2 tablespoons sugar

Instructions

  1. Preheat the oven to 375°F. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers.
  2. Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.
  3. Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1" thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.
  4. Brush the scones with melted butter, and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a rack.

Nutrition Information

  • Serving Size 80g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 220
  • Calories from Fat 90
  • Total Fat 11g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 260mg
  • Total Carbohydrate 29g
  • Dietary Fiber 1g
  • Sugars 10g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.