These are light textured scones that are packed full of healthy blueberries. It is easy to make, and easy to eat! They are gone in a couple of hours!
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup cold butter or margarine
1 medium egg
1/2 cup low fat buttermilk (1 tablespoon of white vinegar or lemon juice for 1 cup of milk)
1 teaspoon vanilla
1 cup unthawed frozen or fresh blueberries
1 medium egg white, beaten until frothy
1 tablespoon sugar to sprinkle on top
- Preheat oven to 375°F / 190°C. Grease a heavy cookie sheet. Mix flour, baking powder, baking soda, salt, white sugar, and brown sugar in a large bowl. Cut butter into small pieces and add to flour mixture.
- With a pastry blender or knife, cut in butter until mixture resembles course corn meal. Mix egg, buttermilk, and vanilla in a small bowl. Form a well in the flour mixture and pour in liquid. Stir with a fork to blend. (Dough will not be completely mixed at this point.) Gently stir in blueberries.
- Turn out onto a lightly floured surface and gently knead 5 6 times or until a fairly smooth dough is formed. Roll out dough or pat dough to 1/2 inch thick. Cut into shapes of your choice. Place on cookie sheet. Brush with egg white and sprinkle with sugar. Bake 13 – 20 minutes or until just lightly browned. Do not over-bake or they will be dry. Remove from pan and cool on a rack.