Blueberry Drop Scones
These Blueberry Drop Scones use seasonal blueberries, there is no shaping required and they are absolutely delicious. Make a batch soon for an upcoming brunch or afternoon tea!
Servings: 8 scones
Calories: 187kcal
Ingredients
- 2 cup all purpose flour
- 2 tbsp granulated white sugar
- 4 tsp baking powder
- ½ tsp salt
- 3 tbsp butter cold
- ⅔ cup milk
- 1 egg yolk plus 1 tbsp milk to glaze
- 1 cup blueberries
Instructions
- Preheat your oven to 425F. Grease a large baking tray and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
- Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly.
- Add the blueberries and toss to combine into the dry ingredients.
- Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
- Spoon the batter onto the greased baking tray in big mounds. I made eight large scones.
- Whisk together the egg with milk and brush the tops of the scones.
- Bake between 12 – 15 minutes or until puffed up and golden.
- Remove from oven and allow to cool. Can be served straight away and will keep up to two days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Blueberry Drop Scones
Amount Per Serving (1 scone)
Calories 187
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 400mg17%
Potassium 80mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 174IU3%
Vitamin C 2mg2%
Calcium 150mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.