Blueberry Scones with Blackberry Butter and Devonshire Cream

I promised! Here are the scones from last weekend. Amazing? Yep!

blueberry-scones-1

I love scones but never seem to buy them or make them. It’s the once in a (very long) while, I order one and remember, oh yeah…I love these things.  Plain, blueberry, chocolate chip, with icing; I love them all.

These were light, slightly sweet, moist, and oh so good. They were a hit at the jewelry party.

BLUEBERRY SCONES

INGREDIENTS

3 C flour

1/3 C sugar

1 tsp salt

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 C unsalted butter

1 C buttermilk

1 C blueberries

1 T flour

1 T heavy cream

DIRECTIONS

1. Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your hands until completely blended. Add buttermilk and mix just until combined. Toss blueberries with flour. Fold into batter.

2. Transfer dough to a floured counter and divide into 2 parts. Roll each to 3/4″ thick. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream.

3. Bake for 15 minutes, or until lightly browned.

Notes:

Adapted from I can’t remember. Once I find the source, I’ll post it.

BLACKBERRY BUTTER

blackberry-butter

INGREDIENTS

1/2 C butter

1/2 C blackberries

DIRECTIONS

1. Whip butter until light and fluffy.

2. Add blackberries and beat on low until just combined.

Notes:

Created by me, Emily.

DEVONSHIRE CREAM

INGREDIENTS

4 oz mascarpone

1 C heavy whipping cream

1 tsp vanilla extract

1 – 2 tsp sugar

Zest of lemon

DIRECTIONS

1. Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream.  Use right away or cover and refrigerate the cream until serving time.

Notes:

Adapted from Joy of Baking.

I forgot to take pictures of this!