#FarmersMarketWeek starts now! I am excited to be sharing some recipes this week that are all made with ingredients from your local farmers market. Today I made these yummy scones, overloaded with fresh blueberries and drizzled with a vanilla glaze! These scones are easy to make, awesomely moist, and the perfect accompaniment to your morning mug of coffee or a late night snack with some cold milk chilled in the freezer. Pick up some blueberries of your own at your farmers market or grocery and make these blueberry scones. You will be glad you did!
Blueberry Scones
(makes 10 scones)
(printable recipe at end of page)
2 cups all purpose Flour
1/4 cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
Pinch of Salt
1/3 cup Butter
1 teaspoon Lemon Peel, finely shredded
1 cup Fresh Blueberries
2/3 cup Buttermilk
1 teaspoon Vanilla
Vanilla Glaze
1 cup sifted Confectioner’s Sugar
1 tablespoon Vanilla
Stir together the flour, sugar, baking powder, baking soda and salt. Cut the butter in to small pieces and add to bowl.
Use a pastry blender to cut the pastry into the flour until the flour looks like coarse crumbs.
Make a well in the center of the bowl. Add lemon peel. Set aside.
In a separate bowl combine blueberries, buttermilk, and vanilla. Add mix to the well in the center of the bowl. Stir together with dry mix until all is wet.
Place dough onto a floured cutting board or counter. Knead dough by folding and pressing down on the dough, approx 10-12 times. Dough should be almost smooth.
Place dough onto an ungreased baking sheet. Form into a 8″ circle. Cut dough into 10 wedges, but don’t cut all the way through dough.
Bake in 400℉ oven for 20-25 minutes. Make glaze by mixing the confectioner’s sugar and vanilla together. Remove scones from the oven.
Cut wedges all the way through, drizzle with glaze, if desired. Serve and enjoy warm!
I am so happy that you stopped by today! I hope you try these Blueberry Scones because I know you will love them!
Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.
#FarmersMarketWeek Monday Recipes
Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook
Cherry Stout Jam by The Redhead Baker
Farmer’s Market Breakfast Casserole by New South Charm
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline’s Cooking
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden
Thank you to Christie and Cynthia for hosting this fun, week long event!
You can find The Freshman Cook on these pages:
Author: The Freshman CookPrint Recipe
BLUEBERRY SCONES
INGREDIENTS:
Scones
- 2 cups all purpose Flour
- 1/4 cup Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- Pinch of Salt
- 1/3 cup Butter
- 1 teaspoon Lemon Peel, finely shredded
- 1 cup Fresh Blueberries
- 2/3 cup Buttermilk
- 1 teaspoon Vanilla
Vanilla Glaze
- 1 cup sifted Confectioner’s Sugar
- 1 tablespoon Vanilla
INSTRUCTIONS:
- Stir together the flour, sugar, baking powder, baking soda and salt. Cut the butter in to small pieces and add to bowl.
- Use a pastry blender to cut the pastry into the flour until the flour looks like coarse crumbs.
- Make a well in the center of the bowl. Add lemon peel. Set aside.
- In a separate bowl combine blueberries, buttermilk, and vanilla. Add mix to the well in the center of the bowl. Stir together with dry mix until all is wet.
- Place dough onto a floured cutting board or counter. Knead dough by folding and pressing down on the dough, approx 10-12 times. Dough should be almost smooth.
- Place dough onto an ungreased baking sheet. Form into a 8″ circle. Cut dough into 10 wedges, but don’t cut all the way through dough.
- Bake in 400℉ oven for 20-25 minutes. Make glaze by mixing the confectioner’s sugar and vanilla together. Remove scones from the oven.
- Cut wedges all the way through, drizzle with glaze, if desired. Serve and enjoy warm!