Blueberry Scones
Print Category Crescents and Scones Thematic No thematic Source IMPERIAL Evaluation
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Ingredients
- 2 1/4 cups all purpose flour 550 mL
- 1/4 cup granulated sugar 59 mL
- 4 tsp baking powder 20 mL
- 1/2 tsp salt 2 mL
- 1/2 cup IMPERIAL Hard Margarine (1 square) 118 mL
- 3/4 cup fresh or frozen blueberries 177 mL
- 1 cup milk 237 mL
Preparatiopn
- Preheat oven to 450° F (230° C). In large mixing bowl, stir together flour, sugar, baking powder, and salt. Cut in margarine with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in blueberries. Add milk and stir with a fork until mixture forms a dough.
- On lightly floured surface, gently knead dough 8 to 10 times. Roll out to 3/4" (1.9 cm) thick. Cut into biscuits using 1 3/4" (4.5 cm) floured cutter, and place on ungreased baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool a few minutes and serve warm.
Cook commentary
Makes about 12.
Prep time: 20 minutes
Bake time: 10 to 12 minutes
These wonderful little scones are perfect for an afternoon tea. Substitute blueberries with hulled, chopped fresh strawberries, if desired.
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