Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.
Ingredients
- cooking spray:
- all-purpose flour: 2 cups
- white sugar: 4 Tbsp (divided)
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.5 tsp
- butter, cut into chunks: 0.5 cup
- blueberries: 1 cup (fresh)
- buttermilk: 0.75 cup
- egg white, lightly: 1 piece (beaten)
- powdered sugar: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
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Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
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Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
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Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm. Unknown
