Recipe courtesy of Ruth Esserman

Ruth Thurston's Wild Blueberry Scones

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  • Level: Intermediate
  • Total: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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Ingredients

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.

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