Pantry Raid: Blueberry Buttermilk Scones

Happy Mother’s Day!!  I hope all the mom’s out there are enjoying a beautiful day and feel special and super loved.  There are certainly some challenges this year but mom’s are being even bigger superheroes than normal.  I am in awe of all of you!!

If you’re looking for a last minute treat for Mom today these scones fit the bill!  I bet you have everything in your pantry and fridge to whip them up right now!  They are easy enough for little ones to help out too.  🙂

You can substitute any fresh or frozen berries you have on hand for the blueberries.  These turn out just fine if all you have is heavy cream.  They are super forgiving and come out tender and sweet, just like Mom!!

When all this social distancing is over I’m looking forward to making a batch of these for my Mom and giving her a really big HUG. Love you Mom!!

Blueberry Buttermilk Scones
Yield: 8 large scones
Prep: 30 minutes, Baking: 25 minutes

2 cups flour
½ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter, cubed and very cold
½ cup buttermilk
¼ cup + 2 Tablespoons heavy cream
Zest and juice of 1 lemon
1 egg
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
¼ cup turbinado sugar
½ cup powdered sugar

Preheat oven to 400°.

In a bowl, whisk together buttermilk, ¼ cup heavy cream, lemon zest, egg and vanilla extract, set aside. In another large bowl, whisk together flour, sugar, baking powder, soda and salt. Add cubed butter to the flour mixture and cut in with a pastry blender or two forks until it comes together in pea-sized crumbs. Stir in butter milk mixture and mix until everything is moist. Gently fold in blueberries. Mixture will be sticky. If it seems too sticky add a little more flour. If too dry, add a little more cream.

Turn out onto a lightly floured board and press into a roughly 8-inch round disc. Using a knife or bench scraper, cut into 8 wedges. Place on a parchment lined baking sheet and chill in the fridge for 30 minutes (15 in the freezer). When ready to bake, brush with heavy cream and sprinkle with turbinado sugar. Bake for 20-25 minutes or until golden and blueberries have burst. Remove from oven and let cool.

Whisk together powdered sugar and lemon juice. Drizzle over cooled scones.

Store in an airtight container at room temperature for 2-3 days, in the fridge for 4-5 days. But let’s be honest they won’t last that long! 😊

Source: Ruth’s Table, 2020.

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