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Recipe

Buttermilk, Blueberry scones

Recipes Index | Breads, Muffins and Scones

Delicious, light scones blending blueberry and orange flavors for a delightful treat.

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Cottonwood Shores B&B

Leavenworth, Washington

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 T. grated orange rind
  • 1/2 cup cold butter, cut into chunks
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 cup frozen blueberries
  • 2 tablespoons organic turbinado cane sugar, (from Trader Joe's)

Directions

  1. Preheat oven to 350 degrees and bake until browned 20-25 minutes.

  2. In food processor, pulse flour, sugar, baking powder, orange rind and salt to blend.

  3. Add butter and pulse until mixture resembles coarse meal.

  4. Scrape mixture into a large bowl.

  5. In a small bowl, whisk buttermilk and egg to blend.

  6. Add liquids to flour mixture.

  7. Stir with a fork until just evenly moistened (dough will look crumbly).

  8. Scrape dough onto a lightly floured surface and, with lightly floured hands, work in frozen blueberries.

  9. Work dough into a ball, then pat into a 7-inch round, add Turbinado sugar to the top.

  10. Cut dough into eight equal wedges, place on baking sheet about 2 inches apart.

  11. Serve with butter, honey or jam.

Categories
Breads, Muffins and Scones
Published
September 4, 2009
Author

Dietary Facts