Walker’s Blueberry Scones
A friend of mine, Walker Burns, makes these delicious scones for his family and has graciously shared his recipe with me. Blueberry scones are my favorite, and this has become my favorite recipe!
Thank you Walker!
~Walker Burns Blueberry Scones~
2 cups flour (I do sometimes substitute some corn meal…1/4 or 1/2 cup in lieu of equivalent flour amount)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick of unsalted butter cut into small pieces
2/3 cup buttermilk**-add 1/2 teaspoon of white vinegar to regular milk if you don’t have buttermilk
Preheat oven to 425 degrees F
If you want fruit (blueberries are MY favorite) mix in a separate bowl:
1 cup of blueberries (fresh or frozen) and two tablespoons of flour and some grated lemon peel (AKA lemon “zest”).
Mix the egg and buttermilk* in a small bowl.
Mix all of the dry ingredients in one bowl and then add the butter all cut-up and blend it all together with a pastry cutter (or food processor). Add in the fruit and hand mix with a spoon until the dry ingredients are combined.
Make a little depression in the middle of the dry ingredients bowl, and pour-in the mixed egg and buttermilk. Using a fork, mix vigorously until a fairly “dry” dough is created (sometimes a bit of flour needs to be sprinkled-in so the dough isn’t too sticky…depends on the weather and your elevation).
Scrape the dough onto a large floured cutting board and shape the dough into a round disk, about 3/4-inch thick.
Sprinkle some sugar on top and then with a large spatula or knife cut the dough into 8 wedges.
Move to a buttered cookie sheet and bake for 14 to 16 minutes (usually 15 for me). You can stick a toothpick into the baked scone and if it comes out clean then the scones are fully baked.
Take out of oven…get some butter or jam, and a hot cuppa Joe…ENJOY!!
Note: It took me two or three batches to “perfect” the scone technique.