Blueberry Buttermilk Scones
Blueberry Buttermilk Scones
Milk can be soured using vinegar or lemon juice and substituted for buttermilk. Put one tablespoon of vinegar or lemon juice in a measuring cup and add milk to make one cup. Stir and let stand for 5 minutes before using.
INGREDIENTS:
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 ounces cold butter, cut in pieces
3/4 cup buttermilk, plus 1 tablespoon for brushing
1/2 cup dried blueberries or currants
cinnamon sugar
PREPARATION:
Heat oven to 400°. In a food processor fitted with metal blade, combine the flour, 1/4 cup sugar, salt, baking powder, and soda. Pulse a few times to combine. Add pieces of cold butter and pulse several times, until mixture looks like coarse meal. Add buttermilk a little at a time, pulsing a few times after each addition, until the 3/4 cup buttermilk is used and mixture is clumping. Add the dried blueberries and pulse just a few times to blend into the dough, or fold them in by hand. If you don't have a food processor, the butter can be cut in with a pastry blender or your fingertips, and continue mixing gently as for biscuits.
Transfer dough to a floured surface and pat into a round about 1/2-inch thick. Cut with a 2-inch biscuit cutter and place on greased baking sheet or baking sheet lined with nonstick silicone mat. Brush with buttermilk then sprinkle with cinnamon-sugar. Bake for about 15 minutes, or until lightly browned. Serve warm with butter and jam or preserves.
Makes 10 to 12, depending on size.
If you don't have buttermilk...Put one tablespoon of vinegar or lemon juice in a measuring cup and add milk to make one cup. Stir and let stand for 5 minutes before using.
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Mary
"resident shameless hussie"
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Ann
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