Blueberry Scones

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  • 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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