The love affair started a few years ago, when B and I went to Ireland. I hadn’t been a fan before then – and neither had B – but after our trip, the seed was planted. We were hooked. We LOVED scones.
OK that may be a little dramatic, but it’s true. I never reallllly liked scones. I didn’t not like them (the only baked good I really don’t like are donuts…I know, I’m weird) but I didn’t love them. But something happened in Ireland – each bed and breakfast we stayed at we were greeted with freshly baked scones, tea, and sometimes Irish coffee. The scones were often warm, right from the oven, and had the perfect texture. And so shortly after we got home, B started ordering scones at more and more coffee places. And I was hooked.
So, when I found myself with two pints of fresh blueberries (thanks Fresh Fork!) and not enough time to eat both of them, I knew what I had to make – blueberry scones. The recipe is easy, it’s quick (quicker than banana blueberry bread, another contender) and pretty delicious. Try it!
Blueberry Buttermilk Scones
Here’s what you need:
- 2 cups all-purpose flour
- 1/2 cup 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 1/2 cup blueberries (I used fresh ones from our Fresh Fork CSA)
Here’s what you do:
- Preheat oven to 400.
- In a bowl, combine flour, sugar, baking powder, baking soda and salt. Stir together.
- Cut butter into small chunks. Add pieces to dry mixture. Using a pastry cutter or your fingers, incorporate butter pieces until mixture resembles coarse crumbs.
- Add blueberries carefully. Coat the blueberries with the crumbly mixture and set aside dry ingredients.
- In a small bowl, combine egg, buttermilk and vanilla.
- Create a well in the center of the dry ingredients. Add buttermilk mixture to the well. Carefully combine, just until moistened.
- Place dough onto a work surface, and pat and shape dough into a 1-inch-thick round. Cut into 8 wedges. Transfer to baking sheet lined with parchment paper.
- Bake for 16-18 minutes or until top is golden brown and toothpick inserted in dough comes out clean.
Some questions for you:
- Are there any baked goods you don’t really enjoy? Mine are donuts. Don’t get me wrong, I’ll eat one if I have to, but I almost always choose a different baked good. Like a muffin. Or cookie. Or apple fritter 🙂
- Any great blueberry recipes to share? I still have another pint!
- Do you have any fond food memories from recent trips? Any foods you grew to love after experiencing them on a vacation?