Sunday Scones

Happy long weekend! This morning I woke up with a craving for some blueberry scones. So that's the post you're getting. Hope that's ok?  : )

This recipe is from "The Complete Canadian Living Baking Book". For those of you in the States or elsewhere, Canadian Living is a magazine here. They test a recipe until it's perfect and every once in a while put out a cookbook. These scones are soo delicious! They're a bit more like a biscuit, flaky and crispy.

Buttermilk Scones

Makes a dozen scones.

2 1/2 cups flour

2 tbsp sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup cold butter, cubed

1 cup buttermilk

1 egg

3/4 - 1 cup blueberries, optional

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or dust with flour; set aside.

2. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until crumbly. In separate bowl, whisk buttermilk with egg; pour over flour mixture. Stir with fork to make soft ragged dough. If adding blueberries, carefully mix in with a wooden spoon. 

3. With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into 10 x 7 inch rectangle; trim edges to straighten. 

4. Cut rectangle into 6 squares; cut each diagonally in half. Place on prepared pan. Bake in center of oven until golden, 18 - 20 minutes. Transfer to rack; let cool. 

** Tips - If you don't have buttermilk, I never do, you can make a substitute. Pour 1 tbs of vinegar into a measuring cup. And enough milk to make one cup, stir and let sit 5 minutes. Instant buttermilk! Also, I brush the tops of the scones with milk before I bake them. It helps the top golden nicely. 

Now enjoy your scone with a cup of tea or coffee. I really like lemon curd on a blueberry scone, but butter is always good too. What's your favorite variety of scone? 

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