Blueberry Scones
Inspired by the abundance of Swedish blueberries, we decided to try a recipe from Cecilia Vikbladh's “Swedish Desserts – 80 traditional recipes”. “Just like any other baking powder-based bread or pastry, these wonderful scones taste the best when they are still warm,” Vikbladh writes.

For 24 scones, you need:
4 cups white all-purpose flour
1 tbsp baking powder
1 tsp salt
½ cup sugar
2 eggs
1 1/4 cups buttermilk
½ cup canola oil
9 oz frozen or fresh blueberries


Set the oven to 440 F. Mix all of the dry ingredients in a bowl. Whisk the eggs and buttermilk together in a bowl of their own. Stir the egg mixture and the canola oil in with the dry ingredients. Lastly, add the blueberries. Be careful when you stir so that you do not smash the berries. A few rounds with the ladle should be sufficient. Scoop the batter into buttered paper cups, silicon shapes, or muffin pans. Bake for 12 to 15 minutes.