![close up on two blueberry scones on a blue and white plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/qIPejYzvqWC-0eti5ggUiTbJS90=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6946-Blueberry-scones-DDMFS-4x3-047-51a5a43c79b645a1a03ae0a2364ffddc.jpg)
Ingredients
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2 cups all-purpose flour
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¼ cup packed brown sugar
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1 tablespoon baking powder
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¼ teaspoon salt
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¼ cup chilled unsalted butter, cut into pieces
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1 cup fresh blueberries
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¾ cup half-and-half cream
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1 large egg
Directions
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Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
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Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine.
Dotdash Meredith Food Studios
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Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form.
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Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don't overwork the dough. Divide dough in half, then form each half into a 6-inch round.
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Transfer to an ungreased baking sheet and cut each round into 6 wedges.
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Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
160 | Calories |
6g | Fat |
23g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 160 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 31mg | 10% |
Sodium 211mg | 9% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 1g | 3% |
Total Sugars 6g | |
Protein 3g | 7% |
Vitamin C 1mg | 1% |
Calcium 95mg | 7% |
Iron 1mg | 7% |
Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.