Baked Blueberry Scones
This recipe comes from my childhood. Growing up my mom called them “blueberry biscuits” – but they seem a more like English Scones to me. . . thus the change in the name. They are pretty easy to make and super yummy. A word of advice – be sure to use FROZEN berries, not fresh. The fresh berries will lead to a sticky stained mess while cutting the dough.
Baked Blueberry Scones
2 C. sifted flour
1/2 C. sugar
3 tsp. baking powder
1/4 tsp baking soda
1 tsp salt
1/3 c. shortening
2 tsp zested orange peel
1 egg, beaten
1 tsp vanilla
3/4 C. buttermilk
1/2 C. frozen blueberries
Topping:
3 Tbsp butter, melted
3 Tbsp sugar
1/4 tsp cinnamon
dash of nutmeg
Preheat the oven to 400 degrees.
1. Combine flour, sugar, baking powder, baking soda, and salt
2. Cut in shortening until coarse
3. Add orange peel and mix lightly
4. Combine egg & vanilla with buttermilk, and add to flour mixture
5. Stir enough to blend
6. Add frozen blueberries and stir gently
7. Transfer dough to a floured surface and fold 5 or 6 times.
8. Pat dough to 1/2″ thickness
9. Cut out biscuits with a floured 2″ biscuit cutter
10. Bake on a greased cookie sheet for 15 minutes.
Topping:
1. Combine all topping ingredients
2. Spoon over biscuits while they are still warm (not hot)
3. (OPTIONAL) add a second coating of the topping when the biscuits are almost cool.
YIELD: 1 dozen