Blueberry Scones

By MissHeather

Ingredients

• 2 C flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/4 tsp baking soda
• 4 T butter
• 1/2 C buttermilk
• 1 T molasses
• 1 C fresh for dry-frozen blueberries

Preparation

Step 1

Preheat oven to 425.

In a large bowl, sift together flour, salt, baking powder, and baking soda. Cut the butter into dry ingredients with a pastry cutter until mixture resembles coarse meal. Mix the buttermilk with the molasses and add to flour mixture; stir in the blueberries. Work mixture gently and quickly with your hands until it holds together; dough should be crumbly.

Pat dough out to 1/2 inch thickness on lightly floured board. With a 3 inch floured biscuit cutter, cut out as many rounds of dough as possible. Pat out the scraps to make more as many more rounds as possible. With sharp knife, cut each round into 4 triangles. Transfer to parchment-lined baking sheets and bake in centre of oven for 8 to 10 minutes, or until golden brown and puffed.

NOTE: do not double recipe