RECIPE LEMON BLUEBERRY SCONES RECIPES

SCONES RECIPE | ALLRECIPES

Scones Recipe | Allrecipes image

This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.

Provided by Allrecipes Member

Categories Scones

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 scones

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter
1 egg, beaten
1 cup milk

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
Bake 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 397.3 calories, CarbohydrateContent 50.6 g, CholesterolContent 71.4 mg, FatContent 18.9 g, FiberContent 1.3 g, ProteinContent 6.8 g, SaturatedFatContent 11.6 g, SodiumContent 594.9 mg, SugarContent 14.1 g

LEMON-BLUEBERRY SCONES RECIPE - BETTYCROCKER.COM

Lemon-Blueberry Scones Recipe - BettyCrocker.com image

Treat your family with these citrusy scones that are made with blueberries.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1/3 cup cold butter, cut into small pieces
2 teaspoons grated lemon peel
1/2 cup dried blueberries
1 cup whipping cream
1/2 teaspoon vanilla

Steps:

Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
In food processor bowl with metal blade, place flour, baking powder and 3 tablespoons of the sugar. Cover; process with on-and-off pulses 6 times or until blended. Add butter, scattering evenly over dry ingredients, and lemon peel. Cover; process with on-and-off pulses 12 times or until consistency of coarse crumbs.
Transfer crumb mixture to large bowl. Add blueberries, tossing with fork until blended. Add whipping cream and vanilla, tossing with fork just until dough begins to form, about 30 seconds (do not overmix).
On cookie sheet, press dough into 8-inch round. Cut into 8 wedges; separate wedges slightly. Sprinkle remaining 1 tablespoon sugar evenly over wedges.
Bake 14 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 322 , CarbohydrateContent 37 g, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 232 mg

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