Blueberry Scones
photo by Rebekah of SFD
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 473.18 ml sifted flour
- 9.85 ml baking powder
- 14.79 ml molasses
- 59.14 ml butter
- 1.23 ml baking soda
- 236.59 ml blueberries
- 118.29 ml buttermilk
- 0.25 ml salt
directions
- Preheat oven to 425 degrees.
- In a large bowl combine the flour, baking soda and baking powder.
- Cut in the butter until it is size of blueberries.
- Add blueberries and mix lightly.
- Gradually add the milk and molasses.
- Be gentle with dough so berries are not crushed.
- Pat the dough to about a 1/2" thickness and cut in small triangles.
- Place the triangles on greased sheet and bake for 12 to 15 minutes.
- Serve immediately.
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Reviews
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I found this same recipe in The Martha Stewart Cookbook, and made it yesterday. Overall, I really like the inclusion of molasses, and will use the basic recipe again for other variations with different add-ins like pecans, instead of blueberries. However, the dough was a bit dry, so I had to be very careful not to crush the blueberries when stirring them in, as they didn't really stick to the dough. I used a bit of vinegar with regular milk in place of the buttermilk. I also put the dough in a round deep dish stone baking pan, cut it into eighths, and then baked it (for 15 minutes total), instead of dealing with rolling it out & cutting small pieces - I had nice, big scones! Finally, I added a confectioner's sugar/milk glaze to the final product, just because I like glazes - yum!
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Made as directed, the dough was much too dry to stick together (for me). Once I added more milk, it was workable. <br/><br/>Since I prefer sweet scones, this recipe didn't quite cut it for me. I brushed the top of the dough with milk and liberally sprinkled sugar on it. It definitely helped, but next time I would add sugar to the dough and cut back on the sugar sprinkled on top. The molasses was a delicious addition.<br/><br/>All in all, I would make these again, using just enough extra milk to make the dough stick together, and a bunch of sugar to make them as sweet as I like them.
RECIPE SUBMITTED BY
Dancer
Guelph, 0