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Ingredients

cooking spray 2 cups all-purpose flour 4 tablespoons white sugar, divided 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground nutmeg ½ cup butter, cut into chunks 1 cup fresh blueberries ¾ cup buttermilk 1 egg white, lightly beaten 1 tablespoon powdered sugar, or to taste

Nutrition Info

177.8 calories carbohydrate: 23.5 g cholesterol: 20.9 mg fat: 8.1 g fiber: 0.9 g protein: 3.1 g saturatedFat: 5 g servingSize: - sodium: 306.3 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar, serve warm.

1 dozen scones

Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.