Saturday, August 31, 2013

Blueberry Scones

I'm always on the hunt for a great scone recipe. I loooooove scones especially when they're loaded with big plump blueberries. Oh man...it makes me drool thinking about that perfect blueberry scone. I want them more on the dense and sweeter side and loaded with buuuuuttter.( Yeah, my arteries and waste line don't love them so much.) Scones tend to be one of my go-to comfort foods and when I'm a bit down, I like to make them. The smell of the warm buttery sconey goodness and then a bite of the crunchy outside and soft inside makes me feel like I'm wrapped in a warm homey hug.




I'm always trying new scone recipes looking for juuuuust the right one. I actually found one that was sooo good! Just like Starbucks, which I love, but I lost it somewhere. I KNOW! You would think, since I love them so much, and find the holy grail of sconey goodness, I would keep that recipe by my side at all times. Welll that would be waaaay out of character for me so...*shoulder shrug* I'm on the hunt again. I'm hoping I run across it.. If anyone has a really good recipe, let me know. I found this recipe at the Food Network site. I changed a few things...more butter, less salt, buttermilk instead of cream and blueberries.

Anyhoo, the boys went to Wild Waves today for a last summer "Hurrah!" and I have a Saturday to myself. I injured my knee somehow and to make good use of my time, I thought I'd make scones. I also thought I would have two or five before the guys got home.

Blueberry Scones

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
5 Tablespoons butter
2 Tablespoons shortening
3/4 cups buttermilk
1 egg
1 cup frozen blueberries

Heat the oven to 375 degrees.
Mix the dry ingredients in a large bowl. Cut in ( or use a food processor ) the shortening and butter. After combining the egg and buttermilk, gentle fold into the dry ingredients. Then gently fold in the blueberries. Use your hands, it works better and you keep your blueberries intact. Your dough will be a little wet, but that's OK. On a floured surface, gently place the dough and use a bit of flour to form a circle about an inch high in the middle. Cut this with a butter knife to divide into 6 equal scones.
Place the individual scones on a baking sheet and bake for 18-23 min or until golden brown on top.

(adapted from Alton Brown's Scone Recipe) 


These were good, but not the best I've had but I'm kinda picky. They were more on the cake side and a little too salty and not enough sweet for me. Don't get me wrong! They were good but I probably won't make them again.

Still on the hunt!


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