Sharon's Recipes

Blueberry Scones

If you like scones, you’ll love these seasonal blueberry scones even more…


1.5  cups of all purpose flour.
.5 cup corn meal, organic stone ground
1/4 or 1/3 cup of granulated sugar,  depending on the sweetness that you prefer
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 stick butter, cold
grated rind from one orange
1 whole egg
1 egg yolk, save the white
.5 cup of buttermilk
1 cup of blueberries

1 egg white beaten
2 tsp sugar for topping

Blueberry SconesCombine the flours, sugar, baking powder and soda, salt and orange rind.

Cut in the butter until it resembles a fine mix.

Stir in the blueberries.

Mix egg, yolk and buttermilk and add all at once to the dry mixture. Stir until just moist.

Turn out on to a lightly greased surface and knead gently until it comes together. You might need to add another tbsp. of buttermilk.

Pat into a 9 inch circle about .5  inch thick. Transfer to a buttered cookie sheet. Score into 8 or 10 pieces.

Brush with beaten egg white and sprinkle with the 2 tsp of sugar.

Bake in the center rack of the oven at 425 for 20 minutes or until golden and a cake tester comes out clean. Let sit a few minutes before cutting through.

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