Blueberry Scones

 /  /

Writer: Judy Shortsleeve

Blueberry Scones

 /  /

Writer: Judy Shortsleeve

Blueberry Scones

Blueberry Scones

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Course: Bread/Rolls/Muffins, Breakfast/Brunch

Ingredients

  • 1 cup Unsalted Butter
  • 7 tbsp Sugar divided
  • 3 Eggs
  • 3 cups Flour
  • 1 tbsp Baking Powder
  • 1/3 cup Buttermilk
  • 1/2 cup Blueberries fresh or frozen

Instructions

  • Preheat oven to 350°.
  • Cream butter and 6 tablespoons of sugar until light and fluffy. Add eggs, 1 at a time, and blend well. Mix together flour and baking powder. Add flour and buttermilk to butter mixture. Fold in the blueberries. Drop onto parchment-lined baking pan and sprinkle with 1 tablespoon of sugar. Bake 15 to 20 minutes or until lightly golden brown. Makes 12 large or 24 small scones.

Notes

This recipe is from the Hopkins House Bakery, 2727 Main Street, Brewster • hopkinshousebakery.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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Judy Shortsleeve