Blueberry Maple Scones

By oakleyj

Scones are the famous Scottish sweet biscuit known as the best treat to have with strong tea on a chilly afternoon. The blueberry and maple is certainly a local addition to the ancestral recipe brought over by the settlers for whom our province was named. We recommend serving the Blueberry Maple Apple Butter that follows with the scones for an unforgettable treat.

Ingredients

• 1/4 cup granulated sugar (50 mL)
• 3 cups all-purpose flour (750 mL)
• 1 tsp baking powder (5 mL)
• 1/2 tsp salt (2 mL)
• 1/2 cup butter (125 mL)
• 1 egg, beaten
• 1/4 cup pure maple syrup (50 mL)
• 3/4 cup buttermilk* (175 mL)
• 1 cup blueberries, fresh or frozen (250 mL)
• Buttermilk may be substituted with blend or half and half.

Details

Adapted from tasteofnovascotia.com

Preparation

Step 1

In a mixing bowl combine sugar, flour, baking powder and salt. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. In separate bowl, mix together the egg, maple syrup and buttermilk. Add the blueberries to the dry ingredients, if using frozen blueberries, use directly from the freezer and dust with flour. Using a fork combine the liquid with the dry ingredients.

Turn dough out onto a lightly floured surface and gently knead 10 to 12 times. Roll out the dough or pat out with your hand to form a square, ½ inch (1 cm) in thickness. Cut into squares to the size of your choice. Cut each square to make 2 triangles. Place on ungreased baking sheet. Bake in a preheated 400°F (200°C) oven for 10 to 12 minutes or until lightly browned.