Blueberry Scones

The Yankee Candle Favorites Cookbook, p. 28

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

3 tbsp sugar

½ cup (1 stick) unsalted butter

1 cup buttermilk

1 large egg

½ cup fresh or frozen blueberries

Preheat oven to 350F.

In large mixing bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter, and mix well using mixer.

Gradually add buttermilk, then beat in egg.

Gently fold in blueberries. Do not overwork the dough.

Nothing wrong with getting a little blueberry smear in there.

Roll dough until approximately an inch thick. Cut into squares, and then cut each square diagonally to create wedges.

Place wedges onto parchment paper-lined cookie sheet and bake 30 minutes, or until golden brown. Cool on rack.

The recipe suggested making this into twelve scones, but I stopped with six larger ones because I wanted something substantial enough to be a breakfast.

My Rating: 4/5 "These are so fluffy and wonderful! Now they're not your coffee shop sugary scones, but they're tantalizingly sweet without killing your palate. I wish there had been more blueberries to add more flavor, but that's a small quibble with an overall wonderful outcome."