Try this Blueberry Scones recipe, or contribute your own.
Suggest a better descriptionIn a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 C milk; add to dry ingredients just until moistened. turn onto a lightly floured surface; gently kneed in the blueberries.
Divide the dough in half. Pat each portion into an 8 in circle; cut each into eight wedges. Place on a grease baking sheet. Brush with remaining milk. Bake at 375 for 15-20 minutes or until tops are golden brown. Serve warm.
Prep time: 45 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (86g) | ||
Recipe Makes: 16 | ||
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Calories: 190 | ||
Calories from Fat: 32 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 132.2mg | 41 % | |
Sodium 582.9mg | 20 % | |
Potassium 92.4mg | 2 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 29.6g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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