These are not fried yeast bread scones. These are more like British tea scones. Either way, I took the recipe and changed it up, like I usually do. These turned out very tasty. The secret is in the dried blueberries. You could use other dried fruit, but the intense flavor of the blueberries really shines here. Serve them warm with butter and honey.
Blueberry Scones
1/2 c. dried blueberries
2/3 c. milk
1 t. lemon juice
1 c. flour
1 c. whole wheat flour
2 t. baking powder
1/4 t. baking soda
2 T. sugar
1/2 t. salt
1/4 c. softened butter
Heat oven to 400°. Put the blueberries, milk, and lemon juice in a small bowl. Set aside.
Mix flours, baking powder, baking soda, sugar, and salt in a large mixing bowl. Add butter. Cut in until the mixture resembles corn meal crumbs. Add the milk mixture. Stir just until it comes together into a dough. Turn it out onto a lightly floured surface and gently knead three or four times, just to finish mixing. Pat dough out 1/2 inch thick. Cut into 3 inch circles (I used a regular drinking glass as a cutter). Place on lightly greased baking sheet. Bake 15 minutes, until lightly browned. Serve hot.
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Keep it clean, keep it nice.