Wild Blueberry Scones

(Adapted from Recipe for a Country Inn)

 

3 cups all-purpose four

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter

3/4 cup buttermilk

2 cups wild blueberries, frozen (I did not use frozen wild blueberries)

3tablespoon heavy cream

1 tablespoon sanding (decorative) sugar (I used granulated sugar)

1. Preheat the oven to 350 degrees F. Lightly grease a baking sheet with solid shortening.

2. Combine the flour, granulated sugar, baking powder, baking soda, and salt in a food processor. Add the butter in bits and process until crumbly. Turn the mixture into a large bowl, and stir in the buttermilk until just combined. Turn the dough onto a lightly floured work surface and fold in the frozen blueberries by hand. Divide the dough in half and form each half into a ball. Press the balls out to form 8-inch circles. Cut each circle into twelve wedges. Brush the tops with a little heavy cream, and sprinkle with sanding sugar. Place them on the prepared baking sheet and bake for 20 to 25 minutes, until golden. Cool slightly on wire racks.

Note: Using frozen blueberries prevent the berries from "bleeding" and turning the dough blue.

I did not use frozen blueberries, I used fresh and was just careful folding the blueberries in; this worked just fine.