Prep Time: 25 minutes
Cook Time: 40 minutes
Yields 8 scones
Difficulty Level: Intermediate

Ingredients

• 2 cups All-purpose flour
• 3 tbsp Granulated sugar
• 1 tbsp Baking powder
• 1 tsp Salt
• 1/2 cup Unsalted buter, cubed
• 2 cups Odyssey Blueberry Feta Cheese, crumbled
• 2/3 cup Buttermilk, plus more for brushing on top of scones
• 1 Large egg

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Using a pastry cutter or fork, cut in the butter. Add the blueberry feta, stirring to combine. Set aside.
4. In a small dish, whisk together the buttermilk and egg.
5. Pour the wet ingredients into a well in the feta mixture and gently stir until all is moistened.
6. Place the dough on a floured work surface. With floured hands, coat all surfaces of dough with flour. Gently knead 3-4 times to form the dough into a ball. Then pat out into a 8″ circle.
7. Cut into 8 wedges and place 2″ apart onto prepared baking sheet. Chill uncovered in the fridge for 20 minutes.
8. Brush the tops of the scones with more buttermilk and bake for about 20 minutes or until golden brown.