Linbo’s Blueberries Recipe #4: Blueberry Scones Printer-friendly
Yield: 8 servings
This recipe was scaled down from a bulk recipe.
Prep Time: 15 minutes
Cook Time: 20 minutes

1 cup whole wheat flour
1 cup all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1/3 cup butter or margarine
3/4 cup light cream
1 egg yolk
1 cup fresh blueberries

Preheat oven to 425 degrees F.

Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.

Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned.

Break into wedges and serve hot with butter.