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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Copycat Starbucks Blueberry Scones Recipe

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This recipe for Copycat Starbucks Blueberry Scones is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 c flour
6 T sugar
4 1/2 tsp baking powder
1/2 tsp salt
1/2 c plus 2 T cold butter
2 eggs
3/4 plus 2 T milk, divided
1/2 c fresh or frozen blueberries

Directions:
Directions:
In a bowl combine; flour, sugar, salt and baking powder; blend together. Cut in butter until mixture resembles coarse crumbs.

In a bowl whisk together; eggs, 3/4 c milk; add dry ingredients just until moistened. Turn onto a lightly floured surface and gently knead, add in blueberries.

Divide dough in half. Pat each portion into 8 inch rounds; cut each round into wedges. Place wedges on a greased baking sheets. Brush with remaining milk.

Bake at 375º for 15-20 minutes or until tops are golden brown. Let cool a bit and you can sprinkle the tops with coarse sugar. Serve warm.

Note: If using frozen blueberries, toss in flour to coat, do not thaw, to avoid discoloring from blueberries.

Number Of Servings:
Number Of Servings:
16 Servings

 

 

 

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