Blueberry Cardamom Breakfast Scone

• 2 cups Flour
• 1/3 cups Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Ground Cardamom
• 1/2 cups Butter, Cold
• 1-1/2 cup Frozen Blueberries
• 1/2 cups Buttermilk
• 1 whole Egg
• Sugar For Sprinkling

1. 1. Preheat oven to 4oo degrees.
2. 2. Line a large cookie sheet with parchment paper or grease sheet well.
3. 3. In a large bowl, sift together flour, sugar, baking powder, salt, and cardamom.
4. 4. With pastry cutter, cut in cold butter.
5. 5. Stir in frozen blueberries.
6. 6. In small bowl or liquid measuring cup, combine buttermilk and egg.
7. 7. Stir wet ingredients into dry ingredients until combined.
8. 8. Using a little extra flour if necessary, knead dough 10 times. Dough will be sticky.
9. 9. Shape into circle on lined baking sheet and press into a 12 inch circle with fingers, sprinkling with a little more flour if necessary in order to shape it.
10. 10. Using a pizza cutter or large knife, cut into 12 wedges.
11. 11. Sprinkle top with sugar.
12. 12. Bake for 20 or 25 minutes until top is golden brown.
13. This tastes sweeter when allowed to cool.

flour, sugar, baking powder, salt, ground cardamom, butter, frozen blueberries, buttermilk, egg, sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-cardamom-breakfast-scone/ (may not work)