Blueberry Scones

Blueberries are probably one of Cam’s favorite foods, therefore I love adding them to anything I bake. For this recipe I tweaked a trusty pioneer woman recipe.  I also love these paleo friendly blueberries scones.

Blueberry Scones

  • 1 1 /2 cups  of flour
  • 1/3 cup of sugar
  • 2 1/2 teaspoons baking powder
  • Pinch of salt
  • 1 stick unsalted butter, chilled and cut into pieces
  • 1  egg
  • 1/2 cup heavy cream
  • zest of half a lemon
  • 1/2 cup dried blueberries

Preheat oven to 350 degrees.

Sift together the dry ingredients into a medium size bowl. In a smaller bowl combine the cream, lemon zest, blueberries and egg.  Use a pastry cutter or two forks to combine the butter with the dry ingredients, the mixture should resemble crumbs. Stir the wet mixture into the flour mixture. When the mixture is almost fully combined use your hands to knead the dough until it comes together. Turn the dough onto a floured surface and pat it into a circle about  1/2 inch thick. Then cut the scones into rectangles, roughly 8 large or 12 small scones. Place the scones onto a parchment lined baking sheet and bake for 20 minutes. Allow to cool on the baking sheet before enjoying.



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I think its safe to say Cam enjoyed the scones.


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