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Blueberry Scones
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 105
% Daily Value**
Total Fat 5g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 43mg
Sodium 108mg
Total Carbohydrate 13g
Dietary Fiber 1g
Sugars 2g
Protein 3g
Vitamin A  3%Vitamin C  1%
Calcium  6%Iron  2%
Potassium  4%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Scones

Date Added: December 17, 2018


2 Eggs whites room temperature
1/4 Cup Butter or margarine Softened
2 1/4 Teaspoons Baking Powder soda
1/2 Teaspoon Salt pepper to taste,
1/3 Cup Cream (1/2 pint)
1 3/4 Cups Flour sifted
3/4 Cup Blueberries dried
1 Tablespoon Sugar plus a little more
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1. Place blueberries in a bowl with enough hot water to cover.

2. Soak for about 5 minutes. Preheat oven to 450 F Drain blueberries.

3. Mix together flour, baking powder, 1 Tbsp sugar and salt in a bowl.

4. Cut in butter, using a pastry blender or two knives.

5. Stir in blueberries. In a separate bowl, beat eggs.

6. Reserve 2 Tbsp and add remaining eggs to dry ingredients.

7. Pour in cream. Combine with a few swift strokes.

8. Place on a slightly floured board and pat or roll to a thickness of 3/4 inch.

9. Cut with a knife into diamond shapes or into 2-inch rounds.

10. Brush with reserved egg and sprinkle with sugar.

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Dietary Notes:
This recipe is very low-sodium with 107.5mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Blueberries, Natural Sweeteners allergies.
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