When I think of St. Patrick’s Day food, I immediately think of green and mint. I have never had any of the traditional dishes, such as Corned Beef and Cabbage. This also includes Irish soda bread. However, I know that … Continue reading
I tell ya, being back to work is really putting a damper on my baking. I have a list a mile long of things I want to bake. And I don’t think I will ever get through it because I am continuously adding to it. However, these blueberry scones have been on the top of my list for the past couple of weeks. By the time this weekend finally rolled around, I was anxious to make them.
This recipe is from Ellen of Indigo Scones, who is also part of the Sundays with Joy group I am in. This girl is amazing. She is 17 years old and is super talented, creating the most wonderful recipes. Please check out her blog!
This recipe was a little involved, yet very simple. And it was absolutely worth it. You can find the recipe here.
One of the steps is grating the butter. Very messy. But then you toss it in the flour mixture so it gets coated very easily. Add the wet ingredients and you have your dough.
Roll out the dough, fold it up, and roll it out again. This is when you add your blueberries. I think graded butter and the way the dough it folded really make the difference in these scones.
Once you put in the blueberries, roll it up into a log and shape into a rectangle. Cut it up and bake!
I have to say, these are the best scones I have ever had! They are super moist, not dry like scones usually are. Thank you for sharing this Ellen! This was a good recipe to finish off my use of blueberries for the season. I am starting to look forward to fall and making all kinds of stuff with apples and pumpkin. Be on the lookout for those!