Ingredients:
4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter
2 large eggs, room temperature
2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries
Procedure:
.In a bowl, combine the flour, sugar, baking powder and salt
.Cut in butter until mixture resembles coarse crumbs
.In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened
.Turn onto a lightly floured surface; gently knead in the blueberries
.In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs
.Divide the dough in half.
.Pat each portion into an 8-in. circle; cut each into 8 wedges.
.Place on greased . Brush with remaining milk.
.Bake at 375° for 15-20 minutes or until tops are golden brown.
.Serve warm
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NUTRITIONAL FACTS
1 scone: 220 calories, 9g fat (5g saturated fat), 48mg cholesterol, 274mg sodium, 31g carbohydrate (7g sugars, 1g fibre), 5g protein.
NOTE: YOU CAN USE THIS SAME RECIPE FOR THE CRANBERRY SCONES. ADD NON-FAT PLAIN YOGHURT IF YOU PLEASE.
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Until the next update, see you soon.
Picture credits to Google
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