BLUEBERRIES!!! They are in season and ready for pickin’!! I haven’t always been a fan of the blueberry. But last year we were invited by some friends to come and pick some. We got up and out really early to beat the heat. Those were some of the sweetest and yummiest blueberries I’d ever eaten!! One bite and I was hooked for good. Ruthie has ALWAYS LOVED blueberry pancakes so they got used up that way. But since then, I’ve found a few more good uses for them. I asked the children if they wanted to go blueberry picking again this year and they said that it was way too hot. I don’t blame them. So we’ve gotten our blueberries from the farmer’s market downtown and from some friends. Did you know that blueberries are GREAT for improving neurological functions, urinary tract health, preventing cholesterol build up and eye sight improvement? So this tiny berry packs a big punch!!Ok…I’m going to do some more “famous recipe” sharing. I really love blueberry scones!! And these are always a hit. I make them so that most of my children can have them. Lilly doesn’t get a lot of berries because she always has some sort of allergic issue when she does. So if I make scones for everybody else I’ll normally make her a cinnamon sugar biscuit that’s gluten and egg free. But for the blueberry scones, here’s what you need. Just 7 ingredients. Flour, butter, baking powder, sugar, salt, buttermilk and blueberries.Put your dry ingredients into the bowl of a food processor.
Add the cold butter that has been cut into cubes and pulse the food processor a few times until it is pretty well incorporated. You don’t want to over do it here. If you don’t have a food processor, sift your dry ingredients into a bowl and cut in your butter with a pastry cutter, fork or knife. Whatever works for you.Once the butter is incorporated dump everything out into a large bowl. Make a well in the center and pour in the buttermilk. Lightly mix it with a rubber spatula or spoon and then add the blueberries. Fold these in making sure that you don’t smash them too badly. Some are going to get a little beat up and that’s ok but you don’t want them all to be smashed.Once things are decently combined, dump everything onto a large piece of saran wrap. Using the saran, wrap shape the dough into a rectangle. I never touch the dough at this point. I use the plastic wrap to shape. Once it is shaped into a rectangle, I cut it in half length wise, then in half down the middle and then each half is cut in half again. Then I cut the squares in half to make 16 triangles. WHEW….got all that?? That’s kind of hard to explain but it’s not hard to do. Gently pull apart the triangles. Be a little careful here. The dough is pretty wet but that’s ok. Place them on a greased baking sheet. I always line with parchment or tin foil to help with clean up. Then brush the tops with a little more buttermilk. This gives them a beautiful color.And here’s the finished product!! Oh so yummy!!! Now I usually top these scones with a lemon glaze (just powdered sugar and enough lemon juice to make it my desired consistency) that is delicious but this time I did a little something else that was as equally delicious!!Blueberry Butter!!!Here is all you need. Softened butter, blueberries and a little bit of confectioner’s sugar. Put it all in the food processor and whirl it right up! It is so good!! Once again, if you don’t have a food processor you could try a blender or just use a regular mixer. The texture won’t be the same but the taste will be.Whether I put it on a scone or just some plain toast for breakfast it’s DELICIOUS anytime!!Both of these recipes are incredibly tasty and really very easy!! For the scone recipe click HERE and for the butter recipe click HERE!! Summer has so much to offer!! Take a bite!
This post linked to: Tasty Tuesday