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Nutrition Facts
Serving Size 1 (46g) Recipe makes 12 servings
Calories 95
Calories from Fat 3		(3%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 101mg		4%
Potassium 93mg		2%
Total Carbohydrate 19.9g		6%
	Dietary Fiber 0.7g	2%
	Sugars 2.7g
Protein 2.7g		5%
detailed view... how is this calculated?

Blueberry Scones

Recipe #309749 | 40 min | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: catercow
Jun 17, 2008

This is an adapted recipe that we used for British Day. You can use any type of fruit you wish in substitution for the blueberries.

SERVES 12 (change servings and units)

Ingredients

2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup fat-free margarine
1/8 cup sugar
1/2 cup blueberries
1/2 cup skim milk
2 tablespoons skim milk (for brushing)

Directions

1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2
Sift the flour, cream of tartar, baking soda and salt into a bowl.
3
Rub in the butter until the mixture resembles fine breadcrumbs.
4
Stir in the sugar, blueberries, and enough milk to mix to soft dough.
5
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
6
Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
7
Bake at 425 degrees F for 10 minutes.Enjoy with butter or jam and a cup of tea!

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Featured Reviews for This Recipe

From: mel.b

On Apr 30, 2009

very delicious scones, i used dried cranberries cuz i didnt have any blueberries. put some jam on it and there perfect! got 14 scones.thanks for the recipe =)

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From: Lalaloula

On Apr 28, 2009

Yummy little things! These were so easy and also quick to make and tasted fabulous! I used raisins instead of the blueberries and real butter instead of the margarine, cause thats what I had on hand and the scones came out so fluffy and tasty. Very good plain, but spread with some jam as well. I sprinkled some cinnamon sugar on top before baking, which went really well with the raisins. Id also luv however to try these with fresh blueberries once they are in season. Thanks so much for sharing this winner of a recipe with us, catercow! Oh, just a note: I only got 6 scones out of the full recipe.

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