Blueberry Filled Scones

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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
They may look heavy and similar to hockey pucks but once you bite into these scones you will quickly realize they are surprise inside and out! Light and fluffy with a fruity blueberry filling.



  1. Blueberry Filling: In a saucepan, mash blueberries slightly with sugar and water. Stir in cornstarch and simmer, stirring occasionally over medium heat for about 5 minutes or until thickened. Set aside to cool.
  2. Meanwhile, in a large bowl, stir together flour, bran, sugar, baking powder, salt and cinnamon. Add butter and using pastry blender or fingers, cut butter into flour mixture until it looks like breadcrumbs. Drizzle milk over top until dough comes together.
  3. Divide mixture into 12 pieces. Using floured hands, press 6 of the dough pieces gently onto parchment paper. Make an indentation in centre of each. Spoon blueberry filling into centre of each. Top each with remaining dough and pinch edges to seal in filling.
  4. Bake in 400 F (200 C) oven for about 12 minutes or until light golden.
Nutrition Facts
Blueberry Filled Scones
Amount Per Serving
Calories 310 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 470mg 20%
Total Carbohydrates 38g 13%
Dietary Fiber 5g 20%
Sugars 12g
Protein 6g 12%
Vitamin A 10%
Vitamin C 4%
Calcium 20%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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