Blueberry Scones Recipe

• 3 cups all purpose flour
• 2 1/2 t. baking powder
• 3/4 t. salt
• 1/2 cup (1 stick) chilled butter, cut into pieces
• 1/3 cup sugar
• 1/2 t. baking soda
• 1/2 cup chilled solid vegetable shortening, cut into pieces
• 1 cup plus 2 T. chilled buttermilk
• 1 cup or 6 oz. package of fresh blueberries

1. Preheat oven to 425 degrees.
2. Line two large baking sheets with parchment paper.
3. Stir flour, 1/3 cup sugar, baking powder, salt, and baking soda in large bowl to blend.
4. Add butter and shortening- using fingertips, rub in until coarse meal forms.
5. Add 1 cup buttermilk and stir lightly until dough comes together in large moist clumps.
6. Gently toss in blueberries.
7. Gather dough into ball.
8. Transfer dough to lightly floured work surface.
9. Gently knead 3 or 4 turns to combine well- careful not to mash blueberries!
10. Divide dough into two balls and flatten each ball into 3/4 inch thick rounds.
11. Using floured knife, cut eat round into 8-10 wedges.
12. Transfer wedges to prepared baking sheets.
13. Brush each wedge with remaining 2 T. buttermilk and sprinkle with sugar.
14. Bake scones until light gloden brown, about 15 minutes.

flour, baking powder, salt, butter, sugar, baking soda, vegetable shortening, buttermilk, blueberries

Taken from cookeatshare.com/recipes/blueberry-scones-441 (may not work)