3 cups all-purpose flour
1/3 cup sugar
1/2 tsp. baking soda
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, cut in pieces
1 1/2 cups blueberries
1 1/4 cups buttermilk
1 tsp. vanilla
1/4 cup heavy cream (for brushing tops)
1/4 cup sugar (for sprinkling)

Preheat oven to 400°F.

In a large mixing bowl, whisk together dry ingredients (flour, 1/3 cup sugar, baking soda, baking powder and salt).

Cut cold butter into 1/4-inch pieces. Using a pastry blender or cold hands, work butter into flour mixture until the size of small peas or coarse crumbs. Make a well in the center, spreading the flour outward to the sides of the bowl.

Stir the vanilla into the buttermilk; add the berries and the buttermilk into the well. Stir with a large spoon or spatula, gathering the flour inward towards the center. Turn the bowl and scrape the sides, mixing as little as possible.

Turn dough out onto a clean work surface and pat together; make several turns but do not knead.

Roll out to a thickness of about 1 1/2-inches. Using a flour dipped cutter, cut out biscuits shapes, or cut into triangle shaped wedges or squares.

Place scones on a non-stick or silicone baking sheet; brush with heavy cream and sprinkle lightly with sugar.

Bake at 400°F for about 12 minutes or until lightly golden.

Submitted by: Belle