Ingredients
3 cups sifted flour
2 1/2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened
1 cup buttermilk
1 egg
3/4 cup blueberries
1/4 cup light cream, to brush tops of scones
Preparation
Preheat oven to 450 degrees. Sift together dry ingredients into a large bowl. Cut butter into mixture, at first with two knives, then with a pastry blender.
In a separate bowl, beat together the egg and the buttermilk. Fold into the dry mixture along with the fruit.
Drop onto baking sheets, at least 3 inches apart. Brush the tops with the cream. Bake for 15 minutes or until slightly brown.
