Blueberry Thyme Scones

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Portions: 8 (1 scone per serving)
Amount per serving
Daily Value %*
Calories270-
Total Fat13g20%
Saturated Fat8g40%
Cholesterol55mg18%
Sodium210mg9%
Potassium78mg2%
Dietary Fiber1g4%
Sugars9g-
Protein5g10%
Vitamin A114mcg-
Vitamin C1mg2%
Calcium99mg10%
Iron2mg11%
Vitamin D0mcg-

Ingredients

  • 2 cups flour
  • 1⁄4 cup sugar
  • 1 egg, lightly beaten
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 8 tablespoons cold butter, cut in small pieces
  • 1 cup frozen blueberries
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1⁄4 teaspoon freshly cracked black pepper
  • 1⁄2 - 2∕3 cup milk

Instructions

  1. Preheat oven to 400°F. Grease baking sheet with nonstick cooking spray.
  2. In bowl combine flour, sugar, baking powder and salt. Using pastry cutter, or two knives, cut in butter until mixture is size of very coarse crumbs. Stir in blueberries, thyme leaves, lemon zest and cracked black pepper. Stir in ½ cup milk until mixture just holds together, add remaining milk if mixture is too dry.
  3. On lightly floured surface knead dough and shape into an 8-inch circle, about 1-inch thick. Cut into 8 wedges and transfer to prepared baking sheet. Brush tops with beaten egg and bake 20 minutes or until tops are golden.
  4. Cool 2 minutes on baking sheet. Transfer to wire rack and cool slightly. Serve warm or at room temperature.

Recipe Tip

Used 1/2 cup whole milk for nutritional analysis.

Frozen

About This Recipe

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