Buttermilk Blueberry Scones (perfect for a weekend morning!)

I have trying to get better at taking pictures – but I am not so good at it sometimes! This weekend has been filled with lots of things to do and lots of activity. My legs are tired, which means I need to do some yoga tomorrow to give them some stretches and a break. Yesterday we went on a 2 hour 20 minute walk around the area, and we had a sinful dinner: veggieburger with the works and fired! MMmmm! Sometimes you just need those greasy, yummy meals. This morning started with 5.25 miles on the elliptical at the gym – it was tough today – but I am glad I did it. Maybe the sodium from last night’s dinner made me sluggish?

I made a batch of my Buttermilk Blueberry Scones this weekend, and they are so tasty! Here is the day after pictures and recipe. I seriously think God wants me to open a bakery/cafe someday.

Buttermilk Blueberry Scones

• 2 cups all-purpose flour (plus whole wheat flour to “knead” dough)
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• dash of salt
• 4 tablespoons margarine, chilled and cubed
• 3/4 cup blueberries
• 3/4 cup buttermilk
• 1 egg

Directions

1. Mix all dry ingredients in a bowl (flour, sugar, baking powder, salt) and then “cut” the margarine into the flour mixture (I usually take my hands and work the butter and dry ingredients together – it becomes mealy in a sense – don’t overwork it).
2. Add milk and eggs into bowl, mix together slightly before mixing into dry ingredients. Dough should forms and then fold in blueberries. Be careful to not overwork the dough.
3. Dump dough on to whole wheat floured cutting board, shape into a large triangle and cut into wedges and triangles. Place on ungreased baking sheet for 15 to 20 minutes.
4. Place in preheated 375 degree oven on ungreased baking sheet for 15 to 20 minutes.

These are delicious warm and served next day!! I love them alone, with clotted cream, lots of different things. They are tasty.