Ingredients
- 2-1/4 cups (550 mL) flour
- 2 tbsp (25 mL) sugar
- 2-1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold butter, cubed
- 1/2 cup (125 mL) dried blueberries
- 1 cup (250 mL) buttermilk
- 1 egg, lightly beaten
Steps
- Preheat oven to 425°F (220°C)
- In large bowl, stir together flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in blueberries.
- Add buttermilk to mixture all at once, stirring with fork to make soft, slightly sticky dough.
- With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times.
- Gently pat out dough into 3/4-inch (2 cm) thick round.
- Using a 2-1/2-inch (6 cm) floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repat dough once; cut out more rounds.
- Brush tops of scones with egg. Bake in oven for 12 to 15 minutes or until golden. Let cool on racks.
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Variations:
Cheese and Herb Scones: Omit sugar and currants. Add 1/2 teaspoon (1 mL) dried thyme to flour mixture. Add 1 cup (250 mL) shredded old Cheddar cheese after butter has been cut
