Blueberry Scones


by: Moogie

I love the addition of blueberries in scones.

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 20

3 cups flour; all-purpose, whole wheat pastry, or spelt (gluten-free: GF flour plus 1 teaspoon xanthan gum)

1/4 cup sugar

1/3 cup margarine spread, or butter

4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon orange zest

1 cup plain yogurt

1 egg, lightly beaten

2 cups fresh blueberries, or frozen unthawed

Nutrition Facts
Blueberry Scones

Servings Per Recipe: 20

Amount per Serving

Calories: 110

  • Total Fat: 2.2 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 9.8 mg
  • Sodium: 154.5 mg
  • Total Carbs: 20 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 3.1 g
  • Protein: 2.6 g

how is this calculated?

Download Nutrition Facts Widget Code

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6cad437a0524877ee9c10970f7c91565011dd3f8.jpg 1.  Preheat the oven to 400 degrees. Mix the flour, sugar, and margarine spread with a pastry cutter or two knives until mixture resembles coarse meal.

2.  Add baking powder, baking soda, salt, and orange zest and mix.

3.  Add the yogurt and egg and mix until just combined. Fold in the blueberries very gently, so as not to extract their moisture.

4.  Roll out the dough on a very lightly floured board to 1/2-inch thickness. Cut in wedges or with a 2-inch cookie cutter or a glass.

5.  Place the scones on a cookie sheet lined with foil or parchment. Bake for 15 minutes, or until lightly colored. Makes: 20 scones.

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