use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes

FREE recipes and content delivered to your inbox!

Sign Up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Blueberry Scones

Blueberry Scones

Blueberry Scones

Be the first to rate this

Has average rating

Total rating count

  • Preparation TimePrep time
    15 min
  • Ready In TimeReady in time
    45 min
  • ServingsServings
    12
  • DifficultyDifficulty
    Easy

Ingredients

Nutritional guidelines (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with piece of parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, ground cinnamon, salt and ground ginger. Cut in the butter pieces with a pastry blender or 2 knives. Toss in the blueberries.
  3. Pour the milk into the batter and stir slowly and gently to combine. Some of the blueberries may ‘pop’ and release a little liquid and that’s okay. Add flour, 1 tablespoon at a time, if needed to keep the dough from being too sticky.
  4. Divide the dough in half and form into 2 balls of dough. On a flour dusted surface, form each dough ball into 6″ round disks, and cut each disk into 6 triangular shaped scones.
  5. Pull the scones apart and place them onto the parchment lined baking sheet. Sprinkle a few pinches of turbinado sugar onto each scone.
  6. Bake in the preheated oven for 25 to 30 minutes, or until golden on top.
Serve Blueberry Scones for breakfast, or with an afternoon cup of tea.

How would you rate this recipe ?