Blueberry Scones

Recipe

Breakfast
Blueberry Scones

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User Rating

3.8 out of 5 stars
Rate it:
5 ratings

Recipe Data

6
Servings
20min
Prep
35min
Total

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 ½ c.Hy-Vee all-purpose flour
    2 tbsp.Hy-Vee granulated sugar
    1 tbsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee salt
    6 tbsp.Hy-Vee unsalted butter, cold
    2large Hy-Vee eggs
    c.Hy-Vee half-and-half
    1 tsp.Hy-Vee almond extract
    1 c.Hy-Vee frozen blueberries, thawed, rinsed and drained
    1 ⅓ c.Hy-Vee powdered sugar
    2 tbsp.Hy-Vee 2% milk

    Things To Grab

    • Baking sheet
    • Hy-Vee nonstick cooking spray
    • Large bowl
    • Pastry blender or 2 knives
    • Medium bowl
    • 1-1/2-inch round cookie cutter
    • Small bowl
    • Wire cooling rack

    Directions

    1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; set aside.

    2. In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture and set aside.

    3. In a medium bowl, stir together eggs, half-and-half, almond extract and blueberries. Add to flour mixture. Stir just until moistened. Turn mixture out onto a lightly-floured counter top. Knead 10-12 strokes. Roll into an 9-inch circle. Use a 1-1/2-inch round cookie cutter to cut into four circles. Place 1-inch apart on prepared baking sheet. Bake 12-14 minutes or until golden.

    4. In a small bowl, stir together powdered sugar and milk until smooth.

    5. Transfer scones to cooling rack and drizzle with glaze while still warm, but not hot. Serve warm.

    Nutrition facts

    Servings

    410 Calories per serving
    1 scone

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 100mg
    • Sodium: 470mg
    • Total Carbohydrates: 58g
    • Protein: 8g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 2%
    0%
    Iron 15%
    0%
    Calcium 15%