Ingredients
12
12 servings
- •cooking spray
- •2 cups all-purpose flour
- •4 tablespoons white sugar, divided
- •2 teaspoons baking powder
- •0.5 teaspoon baking soda
- •0.5 teaspoon salt
- •0.5 teaspoon ground nutmeg
- •0.5 cup butter, cut into chunks
- •1 cup fresh blueberries
- •0.75 cup buttermilk
- •1 egg white, lightly beaten
- •1 tablespoon powdered sugar, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 178
- Carbohydrate: 24g
- Fat: 8g
- Fiber: 1g
- Protein: 3g
- Sugar: 7g
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