Wednesday, June 27, 2012


Melissa and I took a road trip a few weeks ago to pick fresh blueberries at Chautauqua Hills Farm. We each picked one and a half gallons of fresh blueberries so the blueberry baked goods have been in abundance!
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Fresh berry salad
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Blueberry scones…see recipe below.

Blueberry Turtles…these tasted much better than they look!
And here’s the recipe for English Cream Scones (from my Aunt Lou Lou):
2 cups flour 
1/2 cups (heaping) sugar
1 T baking powder
1/2 t salt
6 T unsalted butter (not margarine)
1 cup whipping cream
1/2 cup dried currants or dried cranberries/blueberries (I used a little more than a half cup of fresh blueberries)

Preheat oven to 425. Mix dry ingredients. Cut in butter using fingers (Yep, use fingers). Make a well in center. Pour in cream. Mix with hands until moist. Add blueberries and knead 10 to 12 times. Form into ball and press out to a 9 inch circle (1/2” to 1/4 “ thick). Cut into 8 to 12 wedges, or drop by heaping tablespoon onto cookie sheet or baking stone. Sprinkle with sugar and cinnamon. Bake 14 minutes on TOP half of oven until golden brown.
Note: These are tender and fluffy and also make great shortcake biscuits for strawberry shortcake.

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