Tuesday, June 30, 2009

Buttermilk Blueberry Scones

These scones were pretty good, but I'd recommend eating them right away. They didn't taste as great later in the day. I also think that I should have cooked them a bit longer to get a more golden glow.

Buttermilk BlueBerry Scones (Average Betty)

2 cups all-purpose flour
6 tbsp salted butter
1/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1 egg
2/3 cup buttermilk
1 cup blueberries (frozen or fresh)

For the tops:
2-3 tbsp buttermilk
1 tsp sugar

Preheat oven 400(F).
In a bowl, combine flour, 1/3 cup sugar, baking powder, baking soda and salt. Stir together.

Cut stick of butter into pieces. Add butter pieces to dry mixture.Using a pastry cutter or your fingers, incorporate butter pieces until mixture resembles coarse crumbs. In a separate bowl combine egg, 2/3 cup buttermilk and vanilla.

Carefully coat blueberries with dry mixture. This will also prevent blue “bleed.”

Create a well in the center of mixture. Add buttermilk mixture all at once to the well. Carefully combine, just until moistened.

Pour onto lightly floured countertop and shape into a circle. Cut into 8 pieces.

Brush tops with buttermilk and sprinkle with sugar.

Bake in a preheated 400(F) oven for 12-14 minutes until golden brown.

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