Blueberry and Lemon Buttermilk Scones
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
1 ½ cup all purpose flour
½ cup cake flour (not self-rising)
3 Tbsp. sugar
2 ½ tsp. baking powder
1 tsp. finely grated lemon peel
¾ tsp. salt
Use finger tips to mix in butter until mixture has texture of coarse meal:
1 stick cold butter, cut into small pieces
Add and stir in:
1 cup (1/2 pint) fresh or frozen blueberries
1 teaspoon grated
Whisk together in a small bowl:
½ cup buttermilk
½ tsp. vanilla
Add milk mixture to flour mixture till dough comes together but small amount of flour remains in bowl. Gently knead once or twice.
Drop 12 scones onto prepared baking sheet or flatten batter into two disks and slice into pie-shaped wedges. Sprinkle with sugar.
Bake until golden brown and cooked through, about 23 – 25 minutes.
Transfer to wire rack to cool completely. Excellent served immediately.
May be frozen up to one month. Thaw, reheat in 350 degree oven for 10 minutes.
From the Recipe Collection of Julie Oliver
homemade Ice Cream
A basic vanilla ice cream recipe that's easy. If you want variety from plain-yet-spectacular vanilla, add cinnamon or fruit or peppermint candies or whatever you wish.
The recipe does require an ice cream maker. Our best advice on the matter of ice cream makers and their use: put the ice cream container in the freezer the day before so it chills the liquids quickly and buy a Cuisinart.