- Portion size 12 servings
- 2 1/4 cups flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 1/2 cup dried blueberry
- 1 cup buttermilk
- 1 egg lightly beaten
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.