Blueberry Scones

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Classic Blueberry Scones by Fit, fun & delish!P I N_______I M A G E

Yes I’m addicted to scones and I’m not ashamed to admit it. So far I have blogged Pumpkin Scones, Cranberry & Almond Scones, Maple Scones with Maple Glaze and now this crumbly, flavorful Blueberry one. I had to add one more to my repertoire but I have the feeling it won’t be the last :). I just love that they’re not too sweet making it the perfect companion for coffee.

Do you have a type of food that you just can’t get enough of?
Classic Blueberry Scones by Fit, fun & delish!P I N_______I M A G E
Classic Blueberry Scones by Fit, fun & delish!P I N_______I M A G E

Recipe adapted from Tyler Florence at Food Network  The scones on the original recipe are done with a lemon glaze I bet that tastes delicious! I wanted to cut “some” calories and didn’t use the glaze on mine. If you do your with the glaze let me know how it comes out! I may try it next time:)

Blueberry Scones
Author: Fit, Fun & Delish!
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Lightly grease a baking sheet or cover with parchment paper. Set aside.
  3. In a large bowl, sift together the flour, baking powder, salt, and sugar.
  4. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in the blueberries being careful not to mash them.
  5. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  6. Turn out dough onto a work surface and pat it into a 1 1/4-inch-thick round. Cut into 8 wedges.
  7. Transfer to prepared baking sheet.
  8. Brush the tops with a little heavy cream, and sprinkle with sanding sugar (optional). Bake until golden brown and cooked through, about 15 to 20 minutes.
  9. Transfer scones to wire racks to cool.

 

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