Ruth Thurston's Wild Blueberry Scones
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sugar2 cups
Flour1 tsp
Baking Soda1 tsp
Salt3 tsps
Baking Powder1 cup
Margarine2
Eggs1 cup
Buttermilk3 cup
Blueberry (wild)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
4
Cut in the margarine or butter
5
In a small bowl beat eggs and reserve 1 tablespoon for the glaze
6
Add buttermilk to eggs and add to dry ingredients
7
Mix
8
Add wild blueberries and mix a little bit
9
Turn onto a floured board and knead for a few strokes
10
Divide in half
11
Roll each half into a 6 or 7-inch circle
12
Divide each circle into 6 pie shaped pieces
13
Transfer each piece to a greased cookie sheet
14
Brush each piece with egg glaze and sprinkle with orange/sugar mixture
15
Bake for 12 to 15 minutes or until golden brown
16
Best served warm