Preheat oven to 400. In a large bowl, mix all the dry ingredients.
Using the large holes of a cheese grater, grate the frozen butter
into the flour. Mix well with flour
In a medium bowl, mix the buttermilk, egg and vanilla. Using a
fork, slowly stir in the wet ingredients to the dry ingredients, until
all the mixture is moistened.
Do not over work the dough. Fold in the blueberries. Line a cookie
sheet with a Silpat or parchment paper. Drop large spoonfuls onto
the cookie sheet (to avoid touch scones, do not press or compact).
Bake in the center rack 18 minutes. Remove and let them cool
about 5 minutes before eating. 216 calories each.
Originally Submitted
11/27/2011
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