Recipe By LindaPinda
Published Sep 9th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 12 scones Calories 160.3

A good basic scone recipe with blueberries added . . . yummy!!

Recipe Ingredients

  • 2 cups all-purpose flour
  • ¼ cup packed brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ cup butter, chilled
  • 1 cup fresh blueberries
  • ¾ cup half-and-half cream
  • 1 egg

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  3. 3 In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
  4. 4 Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  5. 5 Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Nutrition Facts

  • Calories 160.3
  • Carbohydrate 23.1 g
  • Cholesterol 31.3 mg
  • Fat 6.2 g
  • Fiber 0.9 g
  • Protein 3.3 g
  • Saturated Fat 3.7 g
  • Sodium 211.4 mg
  • Sugar 5.8 g


  1. I have not made this recipe, but it is somewhat similar to a Blueberry Scone recipe I already make. Some reviewers have complained about the dough being too soft. I think the problem is the amount of liquid, the recipe I have and most others usually call for 1/3 cup to 1/2 cup liquid with - Read more ...
  2. I did not care for this. The dough (I use that term lightly) was a sticky, mess with little to no flavor. I had to add almost twice the flour in order to form an actual dough. I added sugar, too, to make up for the lack of flavor. This recipe is great if you - Read more ...
  3. These were easy to make and so delicious! I made the following changes based on other reviews: added an extra 1/4 cup flour and also rolled the blueberries in flour. Added 1/4 c white sugar , 1 tsp vanilla, and sprinkled sugar on top of the scones. I also used cream instead of half & - Read more ...
  4. These scones are very delicious. The only problem with the recipe is that the amount of flour should be increased until the dough is comfortable to work with, but not dry. The dough does not really need to be kneaded, just mixed well with the rubber spatula then shaped and cut.
  5. I don't understand why there are so many people giving this recipe a bad rating. True, the batter mix was wet, but what really matters is the end product, and my gosh, it was good! I discovered this recipe a few months ago, when I decided to venture into the world of baking. This was - Read more ...
  6. Yippee Yahooie! Loved this recipe - goes together quickly, and produces great results. I added a little lemon zest, and sprinkled them with sugar before baking, came out great. Scones are by nature a goopy batter, if you look at the ratio of dry ingredients to wet. Instead of dividing onto 2 balls (impossible) and - Read more ...
  7. These are not scones in any sense of the word. Obviously those who gave it positive reviews have never seen nor tasted a scone before. First off as another reviewer pointed out you cannot cut the dough for it's too mushy and sloppy to cut. I even added a cup more of flour and still - Read more ...
  8. These scones are very delicious my son really loved them and so did I. I think this is a excellent recipe.
  9. Excellent recipe! I did substitute 1/2 c. plain yogurt for the 3/4 cream to lower fat and make the dough more managable. Tip: USE FROZEN BLUEBERRIES! When kneading, it will make it much easier and they aren't as prone to pop as fresh. Instead of shaping it into a round, I shaped it into a - Read more ...

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