2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup cold butter
3/4 cup buttermilk
1 tablespoon vegetable oil
1 cup fresh or frozen blueberries
1 egg
1 tablespoon milk	  
      

-In a large bowl, combine the first 6 ingredients. Cut in butter until mixture resembles coarse
 crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture. Stir in blueberries.
-Turn onto a floured surface; knead 10 times. Pat into an 8 in. circle. Cut into 8 wedges. Separate
 wedges and place on a greased baking sheet.
-In a small bowl, beat egg and milk; brush over scones. Bake at 425 for 12-15 minutes or until
 golden brown. Serve warm.

S & D Sept/Oct 06 p. 11