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Ingredientes
- 2 1/4 c. flour
- 2 Tbsp. sugar
- 2 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c. cool butter, cubed
- 1/2 c. dry blueberries
- 1 c. buttermilk
- 1 x egg, lightly, beaten
Direcciones
- Preheat oven to 425 F (220 C)
- In large bowl, stir together flour, sugar, baking pwdr, baking soda and salt. Using pastry blender or possibly two knives, cut in butter till mix resembles coarse crumbs. Stir in blueberries.
- Add in buttermilk to mix all at once, stirring with fork to make soft, slightly sticky dough.
- With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times.
- Gently pat out dough into 3/4-inch (2 cm) thick round.
- Using a 2 1/2-inch (6 cm) floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repat dough once; cut out more rounds.
- Brush tops of scones with egg. Bake in oven for 12 to 15 min or possibly till golden brown. Let cold on racks.
- Variation: Cheese and HerbOmit sugar and currants. Add in 1/2 tsp. (1 mL) dry thyme to flour mix. Add in 1 c. (250 mL) shredded old Cheddar cheese after butter has been cut in.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 178 | |
| Calories from Fat 74 | 42% |
| Total Fat 8.46g | 11% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 493mg | 21% |
| Potassium 68mg | 2% |
| Total Carbs 21.85g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.76g | 3% |
| Protein 3.68g | 6% |
