Blueberry Scones Recipe

Preheat the oven to 425* F

In a large bowl, sift together the flour, salt, baking powder, and baking soda. Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles coarse meal. Mix the buttermilk with the molasses and add to the flour mixture; stir in the blueberries. Work the mixture gently and quickly with your hands until it holds together; the dough should be crumbly.

Pat the dough out to a 1/2 inch thickness on a lightly floured board. With a 3 inch floured biscuit cutter, cut out as many rounds of dough as possible. Pat out the scraps to make more rounds. With a sharp knife, cut each round into 4 triangular quarters. Transfer the scones to parchment-lined baking sheets and bake them in the center of the oven for 8 to 10 minutes, or until thay are golden brown and puffed. Watch carefully to prevent overbaking.