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