- Prep time: 20 minutes
- Bake time: 10 to 12 minutes
These wonderful little scones are perfect for an afternoon tea. Substitute blueberries with hulled, chopped fresh strawberries, if desired.
|2 ¼ cups||all purpose flour||550 mL|
|¼ cup||granulated sugar||50 mL|
|4 tsp||baking powder||20 mL|
|½ tsp||salt||2 mL|
|½ cup||IMPERIAL Hard Margarine (1 square)||125 mL|
|¾ cup||fresh or frozen blueberries||175 mL|
|1 cup||milk||250 mL|
Preheat oven to 450° F (230° C).
In large mixing bowl, stir together flour, sugar, baking powder, and salt. Cut in margarine with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in blueberries. Add milk and stir with a fork until mixture forms a dough.
On lightly floured surface, gently knead dough 8 to 10 times. Roll out to ¾” (2 cm) thick. Cut into biscuits using 1 ¾” (4.5 cm) floured cutter, and place on ungreased baking sheet.
Bake 10 to 12 minutes or until lightly browned. Cool a few minutes and serve warm. Makes about 12.
Per serving: 181 Cal; 3.2 g Pro; 8 g Fat; 24 g Carb; 0.8 g DFib
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