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Blueberry Buttermilk Cake-Scons

3 C Cake Flour
1/3 C Bakers Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon ground cardamom
Zest of 1/2 small lemon

1 Stick Cold Butter, cut into small pieces
1/2 to 3/4 C Fresh Blueberries (or thawed berries)
2/3 C Bulgarian Cultured Buttermilk
2 Large Eggs, lightly whisked to break

SPECIAL TOOLS: Large Grater
                            3" round biscuit cutter

Yield - 8 Scons

Preheat your oven to 425F

Combine cake flour, salt, sugar, baking powder, baking soda, cardamom, and lemon zest in a large bowl.  Grate in cold butter then work into the flour with your hands, pressing and forming sheets and flakes.  Your should have a rather mealy mixture with just a few small pieces of butter.  Add blueberries and toss to mix.

Combine eggs and buttermilk.  Make a small well in the dry mix then add your liquid.  Toss with your hands or with a large rubber spatula to form batter.

To form scones, place a greased 3" biscuit cutter ring on a parchment lined cookie sheet then spoon batter in to fill about 3/4 full.  Remove the ring and repeat.

Bake scones 12 - 15 minutes until they're golden and just lightly crisp on the top.

Cool on a wire rack.  serve warm.

ENJOY! 
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