Blueberry Scones Recipe #309749
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.
by catercow
40 min | 30 min prep
SERVES 12
- 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)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the sugar, blueberries, and enough milk to mix to soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
- Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F for 10 minutes.Enjoy with butter or jam and a cup of tea!
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5 stars