Blueberry Scones

  • total time Total Time: 30m
  • servings Servings: 8
  • serving size Serving Size: 1
  • level Level: Medium
  • calories Calories: 250

2 cups all-purpose flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp lemon zest
1/4 cup sugar
1 stick (8 Tbs) butter, cut into 1/8 inch pieces
1 cup blueberries, frozen
1/2 cup milk
1/2 cup siggi’s vanilla filmjölk

Calories 250, Protein 4g, Total Fat 12g, Saturated Fat 7g, Cholesterol 30mg, Sodium 120mg, Total Carbohydrates 33g, Sugars 10g

Preheat oven to 420*F

In a large bowl, combine the flour, baking soda, baking powder, salt, lemon zest, and sugar.

In a small bowl, whisk together the milk and filmjölk and set aside.

Using a fork, slowly cut the cold butter into the flour mixture until the texture is crumbly and coarse.

Add the milk mixture to the flour mixture and slowly combine with a spatula. Add the blueberries and gently fold. Don’t over mix.

Dump the mixture onto a floured surface. Form into a 12 inch circle and slice into 8 segments. Before baking, brush with about 1 Tbs melted butter and sprinkle with a touch of sugar. This is optional.

Place on a buttered baking tray and bake for about 18-20 minutes or until golden brown on top. Cool and enjoy!

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