Ruth Thurston's Wild Blueberry Scones
- 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
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.
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.
Recipe courtesy of Ruth Thurston