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Wednesday, June 22, 2011

Blueberry Season Brings Buttermilk Blueberry Scones

The Natural State boasts such a variety of growing seasons and fresh berries are always exciting treats to await! This year we got the best blueberries at our favorite roadside stand, Holland Bottom Farm in Cabot. And, because I always have buttermilk in the fridge (always ready to make cornbread), I made some scrumptious Buttermilk Blueberry Scones. They were delicious warm right out of the oven with lots of butter slathered all over. You can also eat them at room temperature, store airtight for up to three days, or freeze for a later date. You're gonna love this recipe...

How to make Buttermilk Blueberry Scones:
Yields: 10-12 scones
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter
1 egg
2/3 cup buttermilk
1/2 teaspoon vanilla
1 cup fresh blueberries(frozen will do in a pinch)

1. In a bowl, combine flour, sugar, baking powder, baking soda and salt.
2. Cut butter into the dry ingredients using a pastry cutter until mixture resembles coarse crumbs.
3. In a separate bowl combine the egg, buttermilk, and vanilla.
4. Add the blueberries to the dry mixture and coat them.
5.Create a well in the center of mixture and add buttermilk mixture all at once to the well.
6.Combine just until moistened. Pour onto a slightly floured flat surface.
7. Spray hands with cooking spray and pat the dough out to about 1/2 inch thickness.
8. Cut into shapes and place on a parchment lined baking dish.
9. Brush the tops with extra buttermilk and sprinkle with more sugar.
10. Bake in preheated oven at 400 degrees F for about 15 minutes or until golden brown.
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