For light, fluffy scones, prepare this recipe in smaller batches. Don't work with more than 4 cups of flour per batch. Overworking the flour will result in tough, dry scones.
In a med. bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender ( or 2 knives), cut in the butter until mixture is the size of small peas. Make a small well in the middle of the flour mixture and add egg and milk. Mix just until incorporated. Add blueberries. Working on a lightly floured surface, shape dough into 2 rounds. Cut each round into 6 pie shaped wedges. Carefully wrap each one in plastic wrap. Place the wedge in a single layer in a large freezer bag and freeze.
Preheat oven 425 degrees. Take out desired number of scones, unwrap and place frozen scones on a lightly greased cookie sheet. (Do Not Thaw) Bake for 10-12 minutes or until lightly brown.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 59 (38%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 17.1mg||5 %|
|Sodium 648.2mg||22 %|
|Potassium 73.7mg||2 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 19.8g|
|Protein 3.6g||5 %|
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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: 156
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