Yesterday I came across a recipe for Blueberry Scones. I clearly didn’t look at the ingredient list yesterday that closely, because when I looked today I was appalled at the amount of butter I’d have to put in it! I’d rather make my usual scones recipe, which took about half the amount. I didn’t give up, though, because adding blueberries to my scones recipe from the Betty Crocker won’t count as a recipe.
I searched for Blueberry-Buttermilk Scones and found a suitable recipe. I’d never had a scone until well into college, so I always feel like scones are fancy. But honestly, making scones is actually pretty easy and doesn’t take too awfully long. You use a pastry cutter to cut flour (and sugar, baking powder, and salt) into butter, much like you do for a pie crust. [Alternatively, you criss-cross two knives and cut in opposite directions to cut the butter down to size.] Once it’s all worked in, you add liquids. You stir to dampen it and then you knead the dough gently to work all the rest of the flour in. Then you pat it out and cut into wedges, which I usually do directly on the pan because I don’t want to move them.
Making scones is so easy, in fact, and I’ve done it so often, that I forgot to add the blueberries until after I’d mixed all the liquid in (the recipe says to mix blueberries into the flour before adding liquid). I managed to work them in just fine, though. I omitted the egg wash (because I’d rather just save the egg for baking something else), and used a milk wash instead and sprinkled the scones with sugar. I wasn’t sure they were done after 22 minutes, so I turned off the oven and left them there (probably about 5 minutes, while I had to wash my dog’s paws in the bathtub).
These were delicious. They were very easy and straightforward to make. I also like these recipes that don’t take extra egg yolks or whites (as I’ve seen a few scones recipes that do). This is my first time having buttermilk scones, and I’m undecided as to how I feel about them. It reminds me a little of buttermilk biscuits, which isn’t necessarily bad. They’re very tender and moist, even cooled. I suppose they’re growing on me. Would I make these again? Definitely.