Blueberry Scones

Another weekend has come and gone with decent temperatures once again for what is usually a cold rainy November. There was not anything exciting prepared for our weekend dinners as we chowed down on Portillos charbroiled burgers on Saturday and grilled chicken caesar salad on Sunday. I did manage to do a little work in the kitchen Sunday morning as I baked some scones for the weekday breakfast rush. Scones or drop biscuits are pretty easy to assemble as they require less dough manipulation than when preparing full scale biscuits. I like this blueberry scone recipe as it is a tasty breakfast treat that can also be enjoyed with an afternoon cup of tea or coffee. Make sure to adequately mix or (sift if necessary) your dry ingredients to avoid too much concentration of leavening agents (baking powder) in one spot. This is always possible if you have baking powder that has clumps.

This scone recipe is a winner as the final product is a moist cakelike tender golden muffin and will leave you craving another. While I use blueberries, other fillers such as cranberries, cherries, and currants will also do a good job. You can even use these fruits in the dried form.

Blueberry Scones with Buttermilk

2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 cup buttermilk
4 tablespoons butter
1 cup blueberries

1. Preheat oven to 400 degrees fahrenheit
2. In a large bowl, mix together flour, sugar, baking powder, salt, and baking soda
3. In a separate bowl, mix together egg, buttermilk, butter, and blueberries.
4. Add buttermilk mixture to dry ingredients until well blended.
5. Drop sticky batter onto greased baking sheet spacing about inch and a half apart.
6. Dust each drop biscuit with a little sugar.
6. Bake for fifteen minutes or until golden brown.
7. Cool and Serve.

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