Blueberry Scones

• 2 1/2 cups flour
• 2 tsps. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup & 1 tbsp. sugar
• 1/4 cup brown sugar
• 1/2 cup cold butter
• 1 cup blueberries
• 2/3 cup buttermilk

Bake 22 minutes at 375 degrees.

In a bowl stir together flour, baking soda, baking powder, salt, white and brown sugars.

Cut in butter unit coarse crumbs form.

Stir in fruit; add buttermilk and work until dough holds together.

Transfer dough to ungreased cookie sheet. Shape into 9" round. With floured knife, cut into 8 or more wedges. Allow 1/2" between wedges. Bake 22 to 28 minutes or until golden brown.

Serve with clotted or whipped cream or your favorite jam!

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