Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::12
Yield::1 dozen scones
Ingredients
cooking spray
2 cups all-purpose flour
4 tablespoons white sugar, divided
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup butter, cut into chunks
1 cup fresh blueberries
¾ cup buttermilk
1 egg white, lightly beaten
1 tablespoon powdered sugar, or to taste
Directions
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.
Unknown Cook's Notes:
Margarine may be used in place of butter, and frozen blueberries or raisins may be substituted for fresh blueberries.
Dough can be prepared and frozen ahead of time.