I tried something new with my blueberries. Blueberry scones. It is delicious!
Scones remind me of a cross between biscuits and muffins. They are easy to whip up in the morning.
They are my new crush.
I found this recipe on good old pinterest. The recipe came from the blog Always with Butter Blog.
I figured it had to me a good recipe with "Always with Butter" the name of the blog.
Preheat oven to 375 degrees
Combine in a bowl the following:
1 1/2 c.flour
1/2 c. cake flour
3 T. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
Cut in 1 stick of cold cubed butter. Mixture should get crumbly.
*Stir in 1 cup of blueberries.
In a separate bowl combine
1/2 cup buttermilk
1/2 tsp. vanilla
Gently mix this into flour mixture.
Mixture will be a bit sticky so have extra flour ready.
Place mixture on a floured surface and softly fold.
Pat into a circle about an inch thick(I like them a bit thinner) and cut into wedges.
You can sprinkle sanding sugar on top. I do not have this so I opted to make a light glaze to swirl on top after it finished baking.
Place on baking sheet and bake for about 20 minutes or so.
Replace 1 cup blueberries with 1 cup chopped rhubarb. Add a Tbls. or so of sugar and 1 tsp. of vanilla to the rhubarb. Stir up mixture. Leave out 1/2 tsp of vanilla that is asked for later in recipe.
This version is LOVED in this house. When I make the blueberry version I actually hear, "aww not rhubarb?"
You can use regular flour in place of the cake flour.
Here is a link with nice pictures to show you how.
For this particular recipe you would measure out a 1/2 cup of flour and take out 1 Tbls. from it. Add back 1 Tbls. of cornstarch and sift it. I have done this once on Angel Food cake and from what I remember it worked well.
You can add some lemon juice or vinegar to regular milk to give you buttermilk ("sour" milk).