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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scones- Blueberry Scones Recipe

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This recipe for Scones- Blueberry Scones is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C flour
1/3 C plus 2 T sugar
2 1/2 t baking powder
1 t. salt
1/2 t. baking soda
Grated peel of one orange
3/4 C chilled, unsalted butter (cut into 1/2 inch pieces)
1 C fresh or frozen then thawed blueberries. Pat dry.
1 C chilled buttermilk
Directions:
Directions:
Preheat oven to 350º. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt, and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix blueberries. Gradually add buttermilk, tossing with a fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. From dough into 1 inch thick rounds. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops are very light brown, about 15-20 minutes. Let stand on baking sheet 10 minutes. drizzle with glaze of orange juice and powdered sugar, if desired.

 

 

 

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