blueberry picking and blueberry scones

July 20, 2008 § Leave a comment

blueberry scones

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
  1. 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.
  2. In a measuring cup beat together the egg and the buttermilk. Fold into the dry mixture along with the fruit.
  3. Drop onto baking sheets, at least 2 inches apart. Bake for 10-15 minutes or until slightly brown.

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