Maple Blueberry Scones

I teach a high school English class in my living room for a group of seven homeschooled teens twice a week, and always bake something for a treat. Blueberries were on sale at Harris Teeter this week, so I made these scones.  They were simply amazing, and there were only a few crumbs left when class was over , so I made a second batch to enjoy tomorrow as we hunker down in the aftermath of tonight's ice storm.

These scones are tender inside, with a slightly crunchy crust.  The maple glaze, combined with the sweet tang of thr blueberries, makes a completely addicting combination! 

I slightly tweaked the recipe found  at http://joythebaker.com/2013/03/maple-bluberry-scones/

3 c. all-purpose flour
2 T. sugar 
2  1/2 tsp. baking powder
1/4 tsp. nutmeg
1/2 tsp salt
3/4 c. cold unsalted butter, cut into small cubes
1 lg. egg
2 T. pure maple syrup
3/4 c. cold buttermilk
1 c. fresh blueberries ( you can use thawed and drained frozen blueberries instead)

3/4 c. powdered sugar
3-4 T. pure maple syrup

Preheat oven to 400 degrees F.

In a mixing bowl, stir together flour, sugar, baking powder, nutmeg, and salt. Cut in butter, using your fingers or a pastry cutter, until mixture resembles coarse meal. ( I started with the cutter, and then used my fingers -  you want some pea-sized pieces of butter, as well as some the size of rolled oats, and some smaller)   In another bowl, combine the buttermilk, egg, maple syrup, and milk, and lightly beat with a fork.  Add all at once to flour mixture, stirring just enough to make a soft dough. Fold in the blueberries.

Turn out onto a floured board and knead lightly about 10 times. Pat into a 1" thick circle.  Cut into 2" rounds with a biscuit cutter or water goblet, or cut into 2" squares.  Place onto an ungreased baking sheet. Bake for 16 minutes, until golden brown.

In a small bowl, mix together the powdered sugar and maple syrup until smooth.  Spread over the top of the hot scones and let cool.

Makes 12.