Tuesday, August 12, 2014

Blueberry scones to share

We all probably have a favorite blueberry scone recipe, especially since blueberry is one of the quintessential scone flavorings.  I thought I would share mine, just in case you want to try a different version (or maybe it is close to yours--let me know!).


Carrie's Blueberry Cream Scones

2 ½ cup all purpose flour
½ cup sugar       
2 teaspoons baking powder
½ teaspoon salt
½ cup cold butter
1 cup fresh blueberries
½ teaspoon almond extract
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon orange zest

Preheat oven to 400.
In  a medium bowl, combine flour, sugar, baking powder and salt, whisking well.  Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.  Add blueberries tossing to coat with flour.  Set aside.
Add almond extract to cream.  Add cream mixture to flour mixture, stirring to combine.  (If mixture seems dry, add more cream, 1 tablespoon at a time, until a dough forms and is uniformly moist.)
Drop dough onto prepared baking sheet.
Bake until edges are golden brown, approx. 15-16 min.

I found this pretty doily at an antique store/consignment store.  I think it looks so cute on my tea cart!  I've had a difficult time finding things that fit the tea cart and look nice--I thought this doily was perfect!  Also in this picture is my Royal Worchester Caroline figurine.  My mother has gotten me a beautiful collection of figurines that have my name.

1 comment:

  1. Those scones look delicious, and your new crocheted doily is lovely. what a nice tradition that your mom gets you the Caroline figurines.


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