|Nutritional Guidelines (per serving)|
|Servings: 24 scones (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Did you know that a blueberry scone with your morning coffee contains more than 450 calories and an unhealthy dose of fat? Here's a much lighter blueberry scone, which is smaller but just as tantalizing, especially served warm. These are drop scones rather than wedges, which makes them the perfect size for a morning or afternoon treat.
Preheat oven to 375 F.
Line a large baking sheet with a silicone mat or parchment paper.
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles coarse crumbs.
Add egg, buttermilk, and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto the prepared baking sheet.
Bake for 12 to 14 minutes.