Scones for Breakfast

This is a great recipe from a medical student that I worked with named Colleen, and it makes me wonder what she is doing now- I think she became a surgeon. I should look her up. Anyway it's a wonderful recipe that she gave me to make with cranberries, but it really works well with any kind of fruit - I made these for J using blueberries.

Ingredients

3/4 cup buttermilk or plain yoghurt
1 egg
2 3/4 cups flour (for whole wheat scones substitute 1 cup with whole wheat flour)
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter melted a bit in the microwave
1/2 cup sugar
1 cup fruit blueberries here (but I often use frozen cranberries, chopped strawberries, whatever is on hand)

Preheat oven to 375 F. Mix yoghurt + egg and set aside

In a large bowl mix flour, baking powder, baking soda and salt.
Mix in melted butter.
Mix in cranberries, sugar.
Add wet ingredients and stir until soft dough forms. Use hands to form a large ball and put on a dinner plate, pat into a circle and cut into 8 wedges like pie pieces.
Place on cookie sheet covered with parchment paper and bake for 15-20 minutes. They don't need a lot of room as they don't expand when baking. While still warm brush with melted butter and sprinkle with icing sugar. Makes 8 large scones.

Unbaked scones on baking sheet

Ready to eat