blueberry scones
Friday marked the beginning of blueberry picking season over at Dexter Blueberry Farm. We picked about 3 pounds of blueberries at a nice price of $1.55 a pound. So, while blueberries are great to eat on their own, I also decided that I needed to bake something with our bounty. I had some leftover buttermilk, so I adapted this scone recipe which utilized it. Normally I make cream scones which don’t use any butter, or I make scones which only use butter and no cream. These buttermilk scones were a bit lighter- more cake-like- than the ‘butter-only’ scones, and had a similar texture to the ‘cream scones.’ The addition of the blueberries was wonderful. They burst open as you eat the scones.
Click more to read the recipe.
Makes about 2 dozen small scones
- 3 cups sifted flour
- 2 1/2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter, softened
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Preheat oven to 450 degrees. Sift together dry ingredients into a large bowl. Cut butter into mixture, at first with two knives or a pastry blender.
- In a measuring cup beat together the egg and the buttermilk. Fold into the dry mixture along with the fruit.
- Drop onto baking sheets, at least 2 inches apart. Bake for 10-15 minutes or until slightly brown.
