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Blueberry Buttermilk Scones

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By Diana Rattray, About.com Guide

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Buttermilk Scones With Blueberries

D. Rattray

Buttermilk and cinnamon-sugar sweeten the tops of these delicious blueberry scones. Use currants in place of the dried blueberries, if you like.

Ingredients:

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 ounces cold butter, cut in pieces
3/4 cup buttermilk, plus 1 tablespoon for brushing
1/2 cup dried blueberries or currants
cinnamon sugar

Preparation:

Heat oven to 400°. In a food processor fitted with metal blade, combine the flour, 1/4 cup sugar, salt, baking powder, and soda. Pulse a few times to combine. Add pieces of cold butter and pulse several times, until mixture looks like coarse meal. Add buttermilk a little at a time, pulsing a few times after each addition, until the 3/4 cup buttermilk is used and mixture is clumping. Add the dried blueberries and pulse just a few times to blend into the dough, or fold them in by hand. If you don't have a food processor, the butter can be cut in with a pastry blender or your fingertips, and continue mixing gently as for biscuits.

Transfer dough to a floured surface and pat into a round about 1/2-inch thick. Cut with a 2-inch biscuit cutter and place on greased baking sheet or baking sheet lined with nonstick silicone mat. Brush with buttermilk then sprinkle with cinnamon-sugar. Bake for about 15 minutes, or until lightly browned. Serve warm with butter and jam or preserves.
Makes 10 to 12, depending on size.