Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; set aside.
Recipe
Breakfast
Blueberry Scones
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 2 large Hy-Vee eggs | ||
| ⅓ 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
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.
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.
In a small bowl, stir together powdered sugar and milk until smooth.
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%