The cultivated blueberries we enjoy today are much larger and more plump than their wild cousins. Great for eating out of hand, they are also the perfect berry for using in our baking as heat turns them soft and sweet. Besides pies, tarts, cakes and muffins, blueberries (fresh or frozen) are wonderful when used in this recipe for Blueberry Scones. The only thing to remember is to gently fold the berries into the dough to prevent them from being crushed. Now, if you are using frozen blueberries (do not thaw first) do not be surprised if the dough has streaks of blue, as frozen berries always bleed a little no matter how gentle you are when folding them into the dough. These delicious blueberry scones will become an afternoon teatime favorite of your family and friends!

Yield: Makes 12 servings.

Ingredients

• 3 cups self-rising flour*
• 1⁄2 cup plus 11⁄2 tablespoons sugar
• 3⁄4 cup (11⁄2 sticks) chilled unsalted butter, cut into 1⁄2-inch cubes
• 1 1⁄2 cups blueberries (about 10 ounces)
• 1 cup plus 1 tablespoon buttermilk
• 1 1⁄2 tablespoons finely grated lemon peel
• 1 teaspoon pure vanilla extract (optional)

Accompaniment: Pat of butter (optional)

Preparation
Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper.

Whisk self-rising flour and 1⁄2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Gently fold in the blueberries.

In a small measuring cup combine the buttermilk, finely grated lemon peel and vanilla.

Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Do not overmix the dough or the scones will be tough.

Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about five turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into six wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1⁄2 tablespoons sugar.

Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 18-20 minutes.

Cook’s Notes
*If you do not have self rising flour here’s the formula to make your own in a jiffy. One cup self-rising flour equals: 1 cup all-purpose flour, plus 1 1⁄2 teaspoons baking powder, plus 1⁄4 teaspoon salt. Sift all of the ingredients together in a bowl; and use as directed in your recipe.

• You may substitute 1 cup plain yogurt or sour cream for each 1 cup of buttermilk called for in a recipe.

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