Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
Add all the dry ingredients to a large bowl and mix. Cut butter into small pieces and add to the flour. Use a pastry blender and combine until the mixture resembles bread crumbs. Add the blueberries and gently toss to mix.
In a separate bowl beat the buttermilk, vanilla and egg then add to the dry ingredients. Mix but do not overwork the dough.
Drop the dough in large spoonfuls onto the baking sheet and bake for 18-20 minutes until the scones are golden brown. Sprinkle with icing sugar when ready to serve.
Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
Add all the dry ingredients to a large bowl and mix. Cut butter into small pieces and add to the flour. Use a pastry blender and combine until the mixture resembles bread crumbs. Add the blueberries and gently toss to mix.
In a separate bowl beat the buttermilk, vanilla and egg then add to the dry ingredients. Mix but do not overwork the dough.
Drop the dough in large spoonfuls onto the baking sheet and bake for 18-20 minutes until the scones are golden brown. Sprinkle with icing sugar when ready to serve.
