Blueberry Scones for Breakfast


There was no white bread home this morning and thus I decided to bake scones. Why scones? Because they are quick to bake, take no yeast and last week there was a recipe in the newsletter (a Swedish site at
My scones are based on the recipe I read in the newsletter of 7 March but I added dried blueberries (pulverised) in the dough. I also halved the recipe and it was still rather big for two.

Breakfast scones for two or three

60 g butter
4 dl all-purpose flour
1 tbsp pulverised blueberry
2/3 tsp baking powder
1/2 tsp salt
2 dl milk

Slice the cold butter and mix in with the flour, baking powder and salt. Turn in the milk and mix until smooth. Cut the dough into two and turn in the blueberry to the other half.
Make four small scones of each half. Bake in 225 C for 15 minutes.



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