2 cups all purpose flour
4 tablespoons sugar
1 tablespoon + 1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter
2/3 cup Blueberry Latta Kefir
½ cup dried blueberries
a couple teaspoons of milk
an additional ½ teaspoon sugar
Preheat the oven to 425 degrees. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with two butter knives or a pastry cutter, trying not to leave any big chunks of butter in the flour.
In a small bowl, whisk together the egg and kefir. Add it to the flour and butter mixture, along with the dried blueberries. Fold the mixture together with a spatula, trying your best not to overwork the dough. If the dough is looking a bit dry, you can add some whole milk a tablespoon at a time until it comes together.
Using the spatula, just start taking chunks of dough and shape them roughly into little mounds onto a sheet pan lined with nonstick foil. You should have enough dough for about 10 to 12 scones.
Then mix 1/2 teaspoon sugar with 2 teaspoons of milk and brush the top of each scone. Pop these into the oven and turn the temperature down to 400 degrees. Bake for about 12 minutes until golden.