Blueberry Scones

Blueberry Scones  “Blueberry Scones made my way, with a blueberry overload, and the American way, sweet and fluffy, almost like a muffin but not quite. A scone really is a taste between a muffin and a biscuit,  but this leans more towards a muffin. The top has a bit of a crunch to it from the milk and sugar.

I think Americans like their scones a little sweet and moist, while Europeans prefer scones leaning more towards a biscuit and not so sweet.

If I have some light lemon curd or  better yet, some mock Devonshire cream to slather on these, then I am even happier to have a little taste of heaven!

The Nutritional Information is using a 16-wedge scone pan, so they are half the usual scone size. One this size is only 113 calories or 3 Weight Watcher Points. Enjoy!”

Servings: 16

INGREDIENTS:

2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup half and half cream
1- 1/2 cups blueberries
2 tablespoons milk
2 tablespoons sugar

DIRECTIONS:

1. Preheat oven to 425°.
2. Grease or spray a 16-wedge scone pan, or if you prefer, an 8-wedge scone pan or a cookie sheet.
3. In a large bowl, mix the flour, sugar, baking powder, salt, and baking soda.
4. Cut in the butter until it resembles coarse crumbs.
5. Add the egg and half and half cream.
6. Mix lightly, only until a dough forms. Don’t over mix!
7. With a spatula, gently fold in the blueberries.
8. Pat the dough into the prepared scone pan. Or you can divide the dough in half and shape each half into a 6-inch circle. Place the circles onto a greased cookie sheet.
9. Brush the tops with the milk.
10. Then sprinkle with the 2 tablespoons of sugar.
11. Bake for 14 minutes, or until cake tester inserted in center comes out clean. Do not over bake!
12. Cool scones in scones pan for 15 minutes, then invert onto a wire rack to finish cooling.
13. If you used the circles on a baking sheet, cut 8 wedges in each circle while it still warm, and remove the wedges to a wire rack to cool.

14. Store scones covered on top of the counter.
Nutritional Information

Blueberry Scones

Servings Per Recipe: 16 scones

Amount Per Serving: 1 scone
Calories: 113
Calories from Fat: 38

* % Daily Value *
* Total Fat 4g 6%
* Saturated Fat 3g 14%
* Cholesterol 20mg 7%
* Sodium 302mg 13%
* Total Carbohydrates 17g 6%
* Dietary Fiber 0g 2%
* Protein 2g 4%
* Sugars 5g
* Vitamin A 3%
* Vitamin C 1%
* Calcium 1%
* Iron 4%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

0

Categories: Breakfasts, LOW-CALORIE, Scones, Sweet Breads

Tags:

Leave a Reply

%d bloggers like this: