Directions:
- Preheat oven to 425.
- Stir together 2 teaspoons flour and 1 teaspoon cinnamon; lightly toss with blueberries. Set aside.
- In a large bowl, sift together 1 3/4 cups flour, baking powder, sugar and salt.
- Using a pastry blender, 2 knives or a food processor, cut in shortening until mixture resembles the size of small peas.
- In measuring cup, beat 2 eggs with a fork. Add enough cream to make 2/3 cup liquid.
- Lightly stir egg mixture and blueberries into flour mixture. Handle dough as little as possible.
- Turn dough onto lightly floured surface and divide into 2 parts. Pat each part into a circle about 6 inches across and 3/4-inch thick. Cut into 6 wedges with a knife. With metal spatula, place wedges on a greased baking sheet and brush scones with milk. Sprinkle with cinnamon sugar, if desired.
- Bake in preheated oven for 15 minutes or until lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.15 Kcal (2056 kJ) | ||
| Calories from fat | 221.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.57g | 38% | |
|---|---|---|---|
| Cholesterol | 77.46mg | 26% | |
| Sodium | 1221.91mg | 51% | |
| Potassium | 400mg | 9% | |
| Total Carbs | 61.01g | 20% | |
| Sugars | 12.08g | 48% | |
| Dietary Fiber | 6.45g | 26% | |
| Protein | 8.53g | 17% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 3.4mg | 19% | |
| Calcium | 267.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 308.12 Kcal (1290 kJ) | ||
| Calories from fat | 138.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.42g | 38% | |
|---|---|---|---|
| Cholesterol | 48.59mg | 26% | |
| Sodium | 766.56mg | 51% | |
| Potassium | 250.93mg | 9% | |
| Total Carbs | 38.27g | 20% | |
| Sugars | 7.58g | 48% | |
| Dietary Fiber | 4.04g | 26% | |
| Protein | 5.35g | 17% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.1mg | 19% | |
| Calcium | 167.6mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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