Blueberry Scones

photo by kristin_a
Scones make a great quick breakfast especially filled with fruit and my mornings get off to a great start with a blueberry scone!

1 c. fresh blueberries, rinsed & drained
2 tsp. flour
1 tsp. cinnamon
1-3/4 c. flour
3 tsp. baking powder
2 tbsp. milk
1/3 c. solid vegetable shortening
1/4 c. sugar
1/2 tsp. salt
2 large eggs
About 1/3 c. cream
Cinnamon sugar

Preheat oven to 425 degrees. Stir together 2 teaspoons flour and 1 teaspoon cinnamon; toss with blueberries, set aside.

In large bowl mix flour, baking powder, sugar and salt. With pastry blender cut in shortening until size of small peas. In measuring cup beat eggs with a fork. Add enough cream to make 2/3 cup liquid, lightly stir egg mixture and berries into flour mixture. Handle dough as little as possible.

On lightly floured surface divide into 2 parts. Pat into a circle 6 inches across and 3/4 inch thick. Cut into 6 wedges. Place on greased baking sheet, brush top with milk and sprinkle cinnamon sugar. Bake 15 minutes at 425 degrees or until lightly brown.

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.