Source: delicious. - February 2004.
Make and share this Blueberry Scones recipe from Food.com.
- Preheat the oven to 200°C (400F). Dust a large baking tray with flour.
- Sift the flour, baking soda, cinnamon and 1/2 teaspoon of salt into a large bowl and mix well. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs. Stir in the sugar, blueberries and buttermilk, and mix to form a dough.
- Form the dough into a 20cm round. Mark 8 wedges in the dough with a knife. Bake for 20-25 minutes or until light golden. Allow to cool, cut the scones into 8, then split in half and spread with butter.
Made for "I recommend Tag Game" from Lalaloula's suggestion and I enthusiastically agree w/ her endorsement!!- for me this was a first useing bread flour in a scone :) I liked the texture it lent... I used my own pea brain to convert to US cups from ounces (note to buy a scale one day)...made my own version of caster suger (whirled my own granulated), used oat milk w/ lemon to sub buttermilk, and replaced butter w/ Earth Balance...lol I went for it w/ the berries too ; have a ton in my freezer -so I was not shy about it & added what looked "berriful" (lets say aprox 2 cups)...cutouts in glass rounds, baked on parchment... put them in a gift basket &they were "blue-ti-ful"!!! Thanks for a great recipe share Sue L!!! :)
Its a good thing I don't have an endless supply of these or I would weight 300 lbs. A very good recipe, it does not take a large amount of time. I am also going to try using my scone pan and see how it works out.
Wow, this is a wonderful scones recipe! I made it for breakfast this morning and the scones turned out beautifully moist, flavourful and with a nice crisp outside. I sprinkled them with cinnamon sugar prior to baking and that way they had an additional crunch, which I liked a lot, but they would have been great as is, too. I could not find out how much grams are in a pint, but I used 200 g of blueberries, which made for very berryful scones. Thanks so much for sharing this lovely recipe with us, Sue L!