Blueberries

The boat came in and the local Whole Foods offered a quart of blueberries for the price of 1/2 a pint.  Now I have blueberries stocked in my frig.  I’ve made Blythe Danner’s wonderful blueberry muffins with more blueberries than she has in the recipe, and blueberry scones – a combination of two recipes found in the local newspaper.  My friend tells me I will be so healthy from eating all these blueberries, but I’m wondering if I will turn blue – like Violet in Roald Dahl’s Charlie and the Chocolate Factory.  The thought has not stopped me from gorging on beautiful blueberries.  Do you have a favorite recipe?

Blueberry Scones

  • 3 cups of flour (I used 2 cups of whole wheat pastry flour and 1 cup white)
  • 4 teaspoons baking powder (be sure it’s fresh – not been in your cupboard forever)
  • a pinch of salt (about 1/2 teaspoon)
  • 1/4 cup sugar
  • 1/2 cup of butter (I used Earth Balance but Julia would approve of the butter)
  • 1 cup cold buttermilk (mine was  low-fat)
  • blueberries (anywhere from a cup to 2 1/2 cups)

Some recipes include an egg, but my scones were fine without.

Preheat the oven to 375 degrees and line a cookie sheet with parchment paper. Combine the dry ingredients and cut in the butter as though you were making a pie crust – until crumbly.  Stir in the blueberries.  Add the buttermilk to bind it all together into a soft dough.  Knead a few times and shape into a rectangle (or round – depending on the shape of your cookie sheet).  The dough should be about one inch thick (I used a ruler to check).  Cut the dough into wedges (about 8) and bake on center rack until golden – 25 to 30 minutes.

Serve warm.

I did experiment with refrigerating and freezing some.  As long as you warm them before eating, they are as good as out of the oven.

Related ArticleBlythe’s Blueberry Muffins

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