Wild Blueberry Scones

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ingredients:

2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 T. sugar, divided
1/2 c. (1 stick) cold, unsalted butter, cut into small pieces
3/4 c. dried wild blueberries (You could substitute dried currants, raisins, cherries or cranberries.)
1/2 c. buttermilk  (Use buttermilk only, do not substitute.)
1 large egg, lightly beaten
1 T. milk
preparation:

Preheat oven to 425°.  Line a baking sheet with parchment paper.  In a bowl, stir together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.

With a pastry blender or two knives, cut in butter until mixture resembles coarse meal.  Stir in dried blueberries.  Make a well in the center; add buttermilk and egg, and stir just until combined (do not overmix).

Transfer dough to a lightly floured work surface; knead 5 or 6 times.  Pat into an 8″ disk.  With a floured 2-1/2″ biscuit cutter, cut out rounds.  Reroll and cut scraps once more.

Transfer to baking sheet, about 1-1/2″ apart.  Brush rounds with milk; sprinkle with 1 tablespoon of sugar.  Bake until scones are golden brown, 12 to 15 minutes.  Let cool on a wire rack.  Serve warm or at room temperature.

These are best eaten the same day.  The unbaked dough freezes really well, enabling you to store them in your freezer and bake them up fresh when desired.  Just cut the dough into rounds and place in freezer.  On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first), brush with milk and sprinkle with sugar.  You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.