Wednesday, May 22, 2013

Blueberry Scones

This recipe originally called for 1/2 cup of raisins or currants.  It was my hubby who asked me to try blueberries instead.  I'm glad I did!

Blueberry Scones
(printable recipe)

3 cups flour
1 tbsp. baking powder
1 cup (2 sticks) butter, room temperature
1/4 cup plus 2 tbsp. sugar
3 large eggs
1/3 cup buttermilk
1 cup of fresh blueberries (or 1/2 cup raisins or currants)

Sift flour and baking powder together.  In separate bowl, beat butter until creamy.  Add 1/4 cup sugar beating until pale and fluffy.  Add eggs one at a time, then add flour mixture and buttermilk.  Sprinkle blueberries over dough and gently fold in.  Pat out to a round and cut into wedges.  Place on parchment lined baking tray and sprinkle with remaining 2 tbsp. of sugar.  Bake at 350 degrees for 20 minutes. Cut in half and slather in butter while warm. Oh yum!