I love to bake, and today’s cool, rainy weather seemed like a perfect time to make something warm and comforting, so I made a batch of blueberry scones. Coffee always tastes better in my Jane Austen mug. 🙂 I’ve probably read all of the sayings on it at least a hundred times, but they still make me smile.

BLUEBERRY SCONES
Blend and set aside:
1 large egg
1/2 cup buttermilk*
Mix in a separate large bowl:
3 cups AP flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup sugar

Add
1/2 cup COLD regular (salted) butter–not margarine!
Cut butter into flour until you have large crumbles.

Then add the liquid mixture:
Work the egg & buttermilk mixture in with a fork, and add
1 1/2 cups fresh blueberries.
The mixture will seem very dry and crumbly. Try to press it together a bit ( it is not going to be a smooth cohesive dough at all!) Don’t overwork it.
Pat into the scone pan (you might not believe it at first, but yes–it will all fit!) or into a 9 inch round cake pan. The crumbly dough is hard to work with, but will result in a nice bumpy top.
Sprinkle heavily with sugar (coarse, large grain sparkling sugar if you have it is so pretty!) and bake 375 degrees for 20-25 min, let cool in pan.

*NOTES: I have only used the liquid buttermilk for this recipe, not the buttermilk powder plus water, so I’m not sure how the powder would work

I make these in a Nordic Ware scone pan that has dividers for each scone, so they come out perfectly.