All Recipes

Blueberry Scones

My grandmother made the best blueberry scones. They were soft, fluffy and had crispy.These blueberry scones are very delicious!

Serves 2

  1. 2 cups all-purpose flour
  2. 1/4 cup packed brown sugar
  3. 1 tablespoon baking powder
  4. 1/4 teaspoon salt
  5. 1/4 cup butter, chilled
  6. 1 cup fresh blueberries
  7. 3/4 cup half-and-half cream
  8. 1 egg


Shred ham. Soak and shred black mushrooms. Shred Carrot. Cut yellow chives into 2" lengths.

Heat oil in wok. Stir-fry mushrooms, carrot and silver sprouts throughly. Mix in seasoning. Then add ham and yellow chives. Pour in sauce and mix well. Drain off excess water. Chill well. This makes the filling.

Put a portion of filling on each spring roll wrapping. Form into oblong strips. Seal with egg white. Deep-fry in hot oil until golden brown.

Serving Notes :

Preheat oven to 375 degrees F (190 degrees C).

Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.

In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.

Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.

Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Cooking Notes

Use unsalted butter straight from the refrigerator, chilled butter! If you only have salted, simply leave the salt out of the flour mixture. Mix butter with fingertips, pastry cutter or food processor to a meal texture. Do not overwork your dough.Chill finished dough in refrigerator for 20 minutes if preparing scones on a warm day or if the dough is no longer cool to touch.Bake time is based on the oven.You can leave out the chocolate (although I do not know why you would want to) and swap raspberries for blueberries. For the savory folk, try cheese and herbs…endless flavor variations.