Blueberry Scones

3 cups flour

1 tbsp. baking powder

1 cup (2 sticks) butter, room temperature

1/4 cup plus 2 tbsp. sugar

3 large eggs

1/3 cup buttermilk

1 cup of fresh blueberries (or 1/2 cup raisins or currants)


Sift flour and baking powder together.  In separate bowl, beat butter until creamy.  Add 1/4 cup sugar beating until pale and fluffy.  Add eggs one at a time, then add flour mixture and buttermilk.  Sprinkle blueberries over dough and gently fold in.  Pat out to a round and cut into wedges.  Place on parchment lined baking tray and sprinkle with remaining 2 tbsp. of sugar.  Bake at 350 degrees for 20 minutes.

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