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Nutrition Facts
Serving Size 1 (110g) Recipe makes 8 servings
Calories 241
Calories from Fat 52		(21%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 104mg		4%
Potassium 106mg		3%
Total Carbohydrate 42.6g		14%
	Dietary Fiber 2.1g	8%
	Sugars 11.0g
Protein 5.1g		10%
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Blueberry Scones

Recipe #369622 | 35 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Sue L
May 5, 2009

Source: delicious. - February 2004.

SERVES 8 (change servings and units)

Ingredients

250 g bread flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
50 g unsalted butter, chilled, diced, plus extra to serve
50 g caster sugar
1 pint fresh blueberries
175 ml buttermilk

Directions

1
Preheat the oven to 200°C (400F). Dust a large baking tray with flour.
2
Sift the flour, baking soda, cinnamon and 1/2 teaspoon of salt into a large bowl and mix well. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs. Stir in the sugar, blueberries and buttermilk, and mix to form a dough.
3
Form the dough into a 20cm round. Mark 8 wedges in the dough with a knife. Bake for 20-25 minutes or until light golden. Allow to cool, cut the scones into 8, then split in half and spread with butter.

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Featured Reviews for This Recipe

From: Paul the Badger

On Jun 19, 2009

Its a good thing I don't have an endless supply of these or I would weight 300 lbs. A very good recipe, it does not take a large amount of time. I am also going to try using my scone pan and see how it works out.

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From: Lalaloula

On May 30, 2009

Wow, this is a wonderful scones recipe! I made it for breakfast this morning and the scones turned out beautifully moist, flavourful and with a nice crisp outside. I sprinkled them with cinnamon sugar prior to baking and that way they had an additional crunch, which I liked a lot, but they would have been great as is, too. I could not find out how much grams are in a pint, but I used 200 g of blueberries, which made for very berryful scones. Thanks so much for sharing this lovely recipe with us, Sue L!

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