30 days of bread: Blueberry Scones

My kids love these scones so much, they asked for them on the first day of school.  I tried them with the Maple Glaze listed at the bottom.  Thanks, Meredith for such a great recipe!

Meredith's Blueberry Scones

2 cups flour
1 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
6 Tbsp butter
1/2- 1 cup buttermilk
1/2 cup fresh blueberries

Mix dry ingredients. Cut in 6 Tbsp butter until mixture resembles coarse crumbs. Slowly add buttermilk (start with 1/2 cup and add more only if needed) and mix gently. Mix blueberries in very gently. Turn dough out onto a lightly floured surface. Divide into two balls. Flatten each ball out with hands into a 6-7 inch circle. Cut each circle into 4 pie wedges. Place on ungreased baking sheet. Bake at 425 for 15-20 minutes or until lightly browned. Serve warm and enjoy.

Maple Glaze (found in a Pillsbury recipe)

1/2 cup powdered sugar
1/4 tsp. maple flavor
2-3 tsp. milk

Mix sugar, flavor and milk until smooth and drizzle over scones.