Directions:
- Preheat oven to 375°; lightly grease a baking sheet.
- In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and zest.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- In another bowl, mix the half-and-half and blueberries; stir into the flour mixture, mixing just until blended and a soft ball forms.
- Place dough on a floured work surface; knead 10-12 times and roll out into a circle 1/2 inch thick.
- Use a 2-inch or 3-inch cookie cutter, floured, to cut out scones, rerolling scraps.
- Brush tops of scones with beaten egg.
- Bake for 15-20 minutes, or until golden brown; cool slightly on wire rack and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.2 Kcal (2304 kJ) | ||
| Calories from fat | 185.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 32% | |
|---|---|---|---|
| Cholesterol | 93.81mg | 31% | |
| Sodium | 337.05mg | 14% | |
| Potassium | 515.02mg | 11% | |
| Total Carbs | 81.54g | 27% | |
| Sugars | 21.36g | 85% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 11.13g | 22% | |
| Vitamin C | 21.7mg | 36% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 210.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 225.08 Kcal (942 kJ) | ||
| Calories from fat | 75.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 32% | |
|---|---|---|---|
| Cholesterol | 38.38mg | 31% | |
| Sodium | 137.88mg | 14% | |
| Potassium | 210.68mg | 11% | |
| Total Carbs | 33.36g | 27% | |
| Sugars | 8.74g | 85% | |
| Dietary Fiber | 1.53g | 15% | |
| Protein | 4.55g | 22% | |
| Vitamin C | 8.9mg | 36% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 6% | |
| Calcium | 86.3mg | 21% | |
* 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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