Ruth Thurston's Wild Blueberry Scones |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1/3 cup sugar |
1/2 orange, zested |
2 cups flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3 teaspoons baking powder |
1/4 cup margarine or butter |
2 eggs |
1/2 cup buttermilk |
3/4 cup wild blueberries |
Directions:
1. Preheat oven to 400 degrees F.
2. Mix sugar and rind and set aside.
3. In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
4. In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
5. Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.
6. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot guarantee the results.
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