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Hot and fresh from the oven, these Buttermilk Blueberry Scones will warm up even the chilliest of mornings. To really make these scones something to crave, serve with Betty’s Famous Lemon Curd. Makes 10-12 scones.
Ingredients for Buttermilk Blueberry Scones:
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
2/3 cup buttermilk
1 cup blueberries (frozen or fresh)
For the tops:
2-3 tbsp buttermilk
1 tsp sugar
Preheat oven to 400(F). In a bowl, combine flour, 1/3 cup sugar, baking powder, baking soda and salt. Stir together. Cut 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. Add blueberries to dry mixture. 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 mixture onto board. TIP: Spray hands with cooking oil. This will keep the dough from sticking to your hands when patting out the dough. Tricky, huh? Flour edge of a biscuit cutter, pastry cutter or plain ol’ drinking glass. Cut into shapes and place on a baking sheet. Brush tops with buttermilk and sprinkle with sugar. Bake in a preheated 400(F) oven for 12-14 minutes until golden brown.
Serve fresh from the oven with Betty’s Famous Lemon Curd. Makes 10 – 12 scones.
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