Enjoy these tender blueberry scones, sweetened with molasses, for breakfast or with afternoon tea.

Blueberry Scones

2 cups all-purpose flour
2 teaspoons baking powder

1/4 teaspoon soda

1/4 teaspoon salt

1/4 cup butter

1 cup blueberries

1/2 cup buttermilk
1 tablespoon unsulphered molasses

1. Preheat oven to 425°F (220°C). Grease a large baking sheet. Set aside.
2. Mix first 4 ingredients in a large bowl. Cut butter in flour mixture until mixture resembles tiny peas.
3. Add blueberries and mix lightly. Gradually add milk and molasses. Be gentle with dough so berries are not crushed.
4. On a lightly floured surface, shape dough into 1/2-inch thickness circle.
5. Transfer to prepared baking sheet. Score each top into 8 pie-shaped wedges. Bake for 12 to 15 minutes until risen and browned.

Makes 8 servings.