Ruth Thurston's Wild Blueberry Scones

Total Time:
15 min
Cook:
15 min

Yield:
6 servings
Level:
Intermediate

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

Preheat oven to 400 degrees F.

Mix sugar and rind and set aside.

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.

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.

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.

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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