Well, let’s say that I tried! The recipe was for blueberry scones but they came out more like muffin tops. My aunt helped me with the shaping because they stuck to everything. The dough was SUPER sticky. We were both surprised that the recipe called for oil and not cold butter. Here is what we did a little differently…

Scones:
2 cups self-rising flour
1/2 cup sugar
1/2 cup buttermilk
1 large egg
1/4 cup canola oil
1 teaspoon vanilla
1 cup NC blueberries
Glaze:
1 beaten egg
2 Tablespoons sugar

Preheat oven to 400 degrees.

Combine all the dry ingredients with a whisk.

In another bowl, whisk together the buttermilk, egg, oil, and vanilla.

Blend the wet mixture into the dry mixture.

By hand, add in the blueberries (freezing first, works best) and gently knead the dough 5 or 6 times to mix in the berries.

(At this point I could tell the dough was WAY too sticky to roll out so we opted to slice the dough in half and make it into 4 round, flat disks.)

The recipe continues: Spray a 15 x 10 x 1 inch baking pan with cooking spray and place the dough ball in the center. Mash the dough into a flat disc 1 inch in height.

Whisk the second egg and sugar together well and brush the egg glaze over the entire tip of the patty of dough.

Use a sharp knife to cut the dough into 8 pie wedge pieces. Move each piece to separate them at least 2 inches apart.

Bake for approximately 16 to 22 minutes. The scones are done when they are a golden brown color. (I cooked mine 8 minutes and then rotated them and cooke them for another 8 minutes since they were a little thinner.)

They didn’t look like scones but they tasted really delicious. The fresh blueberries from the Farmer’s Market made all the difference! June is blueberry month so go get yours while they are fresh and in season! Thank you to the folks at the NC Farmer’s Market and Backwoods Berries in Bladen County for the delicious berries!!