BONNIE LASS BLUEBERRY SCONES

I'll certainly be the first to say that I have lots of recipes that are not the very, very best in the world.  In fact, most of my recipes are still works-in-progress.  Why have you not yet heard about the secrets of my corn chowder, my tamale pie?  Ah, well, the chef is still working out the kinks with those.

I do, however, have a few prizewinners up my sleeve; the following recipe is one of my favorites.  After long years of experimentation and adjustment, trial and error, this one has achieved the status of Baking Gold.  Top honors, seriously.  I promise you perfection.

Ladies and gentlemen, for your consideration and enjoyment, I do proudly present:

BONNIE LASS BLUEBERRY SCONES

2 cups all-purpose flour
1/3 cup sugar
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
2/3 cup buttermilk
1 beaten egg
1 teaspoon vanilla extract
1 cup succulent, fresh, so-ripe-your-toes-curl blueberries

The scones are laughably simple to make.

First, mix the dry ingredients in a bowl.

Combine the wet ingredients (buttermilk, beaten egg, and vanilla) in a separate bowl.  Mix in chunks of the butter, which should be right around room temp; I like to use a fork for this step.  The result will be a little lumpy but that's ok.

Then slowly add the wet bowl's contents to the dry one's.  Fold in the blueberries as you go.

Very important:  do not overmix.

At this point, some people like to roll the dough out on a floured surface and cut it into scone-y triangle shapes.  But in keeping with the simplicity we've already established, I'd recommend just scooping up large blobs of the dough and plopping them onto buttered baking sheets.  Smush them down a little, but don't worry about making them perfectly flat.  Sprinkle 'em with sugar if you like.

Then it's into the oven they go!  Bake at 400 degrees for 16-18 minutes.  They're done when the tops have turned golden.

And here you go.  The finished product.  YUM TIME.