Back in North Carolina, I fell deeply in love with the blueberry scones sold at the sweet Fresh Market grocer. It accompanied my weekend blog writing at a nearby café. Until they stopped selling it. Another lover, lost. I was devastated. The “plop” scone that replaced it was terrible. I complained to management, it came to naught. But then, one random day, my lover returned to me! I copied the ingredients from the cellophane wrapper onto a brown napkin at the cafe and put it in my computer bag. Good thing. The return didn’t last long. I set about to compare the ingredients to recipes and experimented until I got as close as I could. Now, fifteen years later, I don’t really remember the original, but this one is coffee dunkable and not doughy. It’s not for everyone, and surely not for Britons, but I like it. And so did Mama!
2 c flour (½ white, ½ white wheat—or all white)
2-½ tsp baking powder
⅓ c sugar + 2 T
½ tsp salt
¼ c margarine (I use butter, it’s what I have)
2 egg yolks, beaten
⅓ c low-fat milk (I use whole, it’s what I have)
⅓ c. dried blueberries (fresh berries make the dough gloppy)
1 tsp orange zest
Combine dry ingredients, cut in margarine. Stir in blueberries. Add beaten egg yolks and milk. Knead 3-4 times. Pat out dough on parchment-lined baking sheet, ¾ inch thick. Cut in 6-8 wedges and separate on the sheet. Brush tops with milk. Liberally sprinkle with raw sugar. Bake at 425º on bottom rack for 14 minutes.