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!
Fresh berry salad
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.