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I LOVE having a daughter who cooks – except when I start to prepare a dish, thinking I have an ingredient in supply, only to find out that it has disappeared into whatever recipe my daughter was last mixing up – such as the disappointing discovery of the empty flour canister when I was baking these Buttermilk Blueberry Scones.


blueberry buttermilk scones

2 cups flour

1/2 cup plus 1 tablespoon sugar, divided

2 teaspoons baking powder

1 teaspoon baking soda

1/2 cup butter, cubed

1/2 cup buttermilk

1 egg, lightly beaten

1 cup blueberries

Heat oven to 375F. In a bowl, whisk flour, 1/2 cup sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg, stir into crumb mixture just until moistened. Drop dough by 1/4 cupfuls 2 inches apart onto a parchment lined baking sheet. Press berries on top of scones, sprinkle with remaining sugar.

Bake for 11 to 14 minutes or until golden brown.

Serve warm.


Recipe adapted from Taste of Home, February/March 2016