Blueberry Scones Recipe
Daily Value: 8%
Vegetarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||35µg||9%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Healthier scones from Miraval Resort & Spa's Executive Chef, Chad Luethje.
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup sugar
- 1 ½ ounce butter
- ½ cup non-fat milk
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 cup blueberries
- ¼ cup ground pecans
Combine the flours and sugar in a medium bowl. Cut in cold butter with a pastry knife until it resembles coarse crumbs.
Add the blueberries to the flour mixture. Then add the milk, egg, and vanilla. Mix until the batter comes together. Form the dough into a ball and transfer to a lightly oiled sheet pan. Pat the ball into a round and score into 12 wedges.
Sprinkle with pecans and bake at 350 degrees for 20-25 minutes, or until the top is golden brown and springs back when touched in the center.