RecipesMagazine

Blueberry Scones

Blueberry Scones
Blueberry Scones might be just the Scottish recipe you are searching for. This recipe serves 12. This morn meal has 152 calories, 2g of protein, and 6g of fat per serving. It is a good option if you're following a gluten free and vegetarian diet. If you have egg, original mix, turbinado sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

1
Heat oven to 425F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, blueberries and granulated sugar.
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BlueberriesBlueberries
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2
Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
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ButterButter
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3
In small bowl, mix yogurt, almond extract, vanilla and egg until blended. Stir into crumb mixture with fork just until dough forms.
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4
Divide dough in half. With hands sprinkled with Bisquick mix, shape dough into 2 (6-inch) rounds about 3 inches apart on cookie sheet.
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5
Brush with whipping cream; sprinkle with coarse sugar. Using knife sprayed with cooking spray, cut each round into 6 wedges, but do not separate.
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6
Bake 13 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Carefully separate wedges with knife.
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7
Serve warm.
DifficultyHard
Ready In35 m.
Servings12
Health Score0
Gluten FreeVegetarian
CuisinesEnglishScottishBritishEuropean
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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