I love scones. Especially blueberry scones. There’s just something about them that makes a person feel more grown-up and sophisticated and let’s face it, they taste amazing. There’s nothing better than a scone with a cup of coffee or tea in the morning to get your day started.
I’ve used the same recipe for years now. I think I originally found it on epicurious.com, here. However, I’ve made quite a few changes to the recipe including less butter and a few tweaks to the recipe itself. This is a great recipe to impress guests coming over or even one to make now while guests are still visiting!
Hope you all enjoyed your Christmas!
BLUEBERRY SCONES RECIPE
3 c flour (I have used my fresh ground wheat but the scones tend to dry out after one day. I now use regular)
1/3 c sugar
2 1/2 tsp baking powder
1 tsp salt (if using non-salted butter)
1/2 tsp baking soda
1 stick of butter, frozen
1 c chilled buttermilk (I make my own by adding 2 T vinegar to 1 c milk and letting it sit for 5 minutes)
1 c blueberries
Sift flour, sugar, baking powder, salt (if using), and baking soda into a bowl. Cut in butter and use fingers to mix butter throughout (my dough resembles coarse meal at this point). Add buttermilk slowly and blend well. Add blueberries, trying not to overmix. You will notice that my dough is very blue. This is because I mixed the blueberries in before adding the milk (grr!). If you do not want this blue tinge in your dough, make sure you add the milk before you add your berries and that you do not smash the blueberries while mixing.
Turn the dough out on to your floured counter. Form it into a thick round, about 6 inches in diameter. Slice into 8-16 wedges and place on a greased baking sheet. If your dough is slightly stick like mine was, place in the freezer for 5 minutes.
Bake at 400F for 25 minutes.
*You can sprinkle the slices with raw sugar before placing them in the oven for a crystallized look.