Recipe courtesy of Ruth Esserman
Ruth Thurston's Wild Blueberry Scones
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 307
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 7
- Cholesterol
- 54
- Sodium
- 408
- Total: 15 min
- Cook: 15 min
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.