* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
372g / 3 cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
pinch of ground nutmeg
In a large bowl, sift or whisk together flour, baking powder, salt, baking soda, and nutmeg.
¾ cup butter, chilled
Cut butter into small pieces. Add to bowl with flour and use a pastry blender or two knives to cut butter into small pieces about the size of peas.
¾ cup buttermilk
1 large egg
34g / 2 tablespoons maple syrup
In a medium bowl, whisk together buttermilk, egg, and maple syrup. Add to dry ingredients and stir until just barely combined into a rough dough.
148g / 1 cup blueberries
Add blueberries to bowl. Gentle fold dough over repeatedly with your hands to incorporate blueberries.
Place dough on a lightly floured surface and gentle knead until slightly smooth, about 2 minutes. Roll dough out into 1-inch thick sheet.
Using a 2-inch biscuit cutter or small drinking glass, cut out scones and place on parchment-lined baking sheet. Combine and re-roll remaining dough to cut into biscuits.
3 tablespoons buttermilk
24g / 2 tablespoons sugar
Lightly brush the top of the scones with buttermilk using a pastry brush and sprinkle lightly with sugar.
Bake at 400°F until tops of scones turn golden brown, about 15 to 20 minutes.
Let cool for 10 to 20 minutes and serve. Scones can be kept in an airtight container for up to 5 days.
From MakeBetterFood.com. . (makebetterfood.com/recipes/blueberry-scones/). Adapted from Joy the Baker.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, sift or whisk together flour, baking powder, salt, baking soda, and nutmeg.
Cut butter into small pieces. Add to bowl with flour and use a pastry blender or two knives to cut butter into small pieces about the size of peas.
In a medium bowl, whisk together buttermilk, egg, and maple syrup. Add to dry ingredients and stir until just barely combined into a rough dough.
Add blueberries to bowl. Gentle fold dough over repeatedly with your hands to incorporate blueberries.
Place dough on a lightly floured surface and gentle knead until slightly smooth, about 2 minutes. Roll dough out into 1-inch thick sheet.
Using a 2-inch biscuit cutter or small drinking glass, cut out scones and place on parchment-lined baking sheet. Combine and re-roll remaining dough to cut into biscuits.
Lightly brush the top of the scones with buttermilk using a pastry brush and sprinkle lightly with sugar.
Bake at 400°F until tops of scones turn golden brown, about 15 to 20 minutes.
Let cool for 10 to 20 minutes and serve. Scones can be kept in an airtight container for up to 5 days.
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