Congratulations to
Gina Ferguson for winning
the Alpine Fresh Recipe
Contest for May 2014!!
Name: Gina Ferguson
City: Harmony, North Carolina
Category: Snacks
Comments: "These are great for anytime of the day: breakfast- dessert; however I most enjoy them with my afternoon tea."
"An avid reader, I especially love British novels. When i think of British cuisine I thus think of afternoon tea, namely, finger sandwiches, crumpets, and scones. Being a blueberry lover as well i just couldn't help but to create this Blueberry Scone recipe that blends two of my favorite things. The addition of buttermilk makes for a wonderfully light and crisp exterior while the inside is moist and crumbly and full of delicious blueberries!"
Ingredients:
(Abbreviations: C = cup, tsp. = teaspoon, T= tablespoon, lb = pound, oz.= ounces, pkg = package, pt. = pint, qt. = quart)
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3/4 C Alpine Fresh Blueberries
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2 C Flour
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1/4 C Sugar
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1/2 tsp Baking Soda
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1 1/2 tsp Baking Powder
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1/4 tsp Salt
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6 T Chilled Butter
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1/2 C Buttermilk
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1 Egg
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2 1/2 tsp Vanilla Extract
Directions:
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Preheat oven to 400º (F)
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In a large mixing bowl combine flour, sugar, baking soda, baking powder, and salt.
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With a pastry blander (or two knives) cut butter into the dry mixture until it all resembles coarse crumbles.
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In a seperate bowl combine buttermilk, egg, and vanilla extract. Beat together.
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Gradually add the buttermilk combination into the dry mixture stirring constantly.
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Fold Alpine Fresh blueberries into the batter and on fold until the mixure forms into a ball.
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Turn dough out onto the center of am ungreased cookie sheet and pat into an 8 inch diameter circle. Cut into 8 even wedges and seperate the wedges at least 2 inches apart on a sheet pan.
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Bake for approx. 18 minutes or until lightly browned.
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Remove from sheet, allow scones to cool, and Enjoy!
** Scones may be served warm
**Cool completely before storing