Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Blueberry Scones Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 16

3/4 Cup(s) Blueberries, dried
1 3/4 Cup(s) Flour, sifted
2 1/4 Teaspoon(s) Baking Powder
1 Tablespoon(s) Sugar, plus a little more
1/2 Teaspoon(s) Salt
1/4 Cup(s) Butter
2 Egg
1/3 Cup(s) Cream
Place blueberries in a bowl with enough hot water to cover. Soak
forabout 5 minutes. Preheat oven to 450 F.Drain blueberries. Mix
together flour, baking powder, 1 Tbsp sugar andsalt in a bowl. Cut in
butter, using a pastry blender or two knives.Stir in blueberries.In a
separate bowl, beat eggs. Reserve 2 Tbsp and add remaining eggs todry
ingredients. Pour in cream. Combine with a few swift strokes.Place on
a slightly floured board and pat or roll to a thickness of 3/4inch. Cut
with a knife into diamond shapes or into 2-inch rounds. Brushwith
reserved egg and sprinkle with sugar. Bake for 15 minutes.-- Contra
Costa Times per Shelley RodgersFrom: Waring@ima.Infomail.Com
Date: 08/17/95 Posted to FOODWINEDigest by Abbott <labbott@MHO.NET> on
Jan 21, 1998

Nutrition (calculated from recipe ingredients)
Calories: 105
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 37.7mg
Sodium: 152.7mg
Potassium: 33.2mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: <1g
Protein: 2.4g

Scale this recipe to Servings [?]