The boat came in and the local Whole Foods offered a quart of blueberries for the price of 1/2 a pint. Now I have blueberries stocked in my frig. I’ve made Blythe Danner’s wonderful blueberry muffins with more blueberries than she has in the recipe, and blueberry scones – a combination of two recipes found in the local newspaper. My friend tells me I will be so healthy from eating all these blueberries, but I’m wondering if I will turn blue – like Violet in Roald Dahl’s Charlie and the Chocolate Factory. The thought has not stopped me from gorging on beautiful blueberries. Do you have a favorite recipe?
- 3 cups of flour (I used 2 cups of whole wheat pastry flour and 1 cup white)
- 4 teaspoons baking powder (be sure it’s fresh – not been in your cupboard forever)
- a pinch of salt (about 1/2 teaspoon)
- 1/4 cup sugar
- 1/2 cup of butter (I used Earth Balance but Julia would approve of the butter)
- 1 cup cold buttermilk (mine was low-fat)
- blueberries (anywhere from a cup to 2 1/2 cups)
Some recipes include an egg, but my scones were fine without.
Preheat the oven to 375 degrees and line a cookie sheet with parchment paper. Combine the dry ingredients and cut in the butter as though you were making a pie crust – until crumbly. Stir in the blueberries. Add the buttermilk to bind it all together into a soft dough. Knead a few times and shape into a rectangle (or round – depending on the shape of your cookie sheet). The dough should be about one inch thick (I used a ruler to check). Cut the dough into wedges (about 8) and bake on center rack until golden – 25 to 30 minutes.
I did experiment with refrigerating and freezing some. As long as you warm them before eating, they are as good as out of the oven.
Related Article: Blythe’s Blueberry Muffins