The blueberries are ripe in Minnesota and our local growers are open for business. Berries picked with your own hands are so much better than the fresh berries you buy in the store. When my children were young we would take many trips over the to Covered Bridge Blueberry Farm in Hugo, MN to pick fresh berries.
At the blueberry farm we were given buckets and out we’d march into row after row of waist high dark green bushes covered in navy blue berries. My husband, I and our son would diligently stick to business to fill our buckets as quickly as possible before the heat of the day, biting flies or mosquitoes would find us. Our young daughter Aurora had other goals in mind other than picking berries. She always was in search of the farm’s cat.
That little girl ,with the stealth of a great hunter, would glide between rows of blueberry bushes in search of the friendly feline. Once her target was spotted, it would not be long before she would be sitting on the grass between the rows of bushes petting that cat while the rest of us picked enough berries to make pie, muffins and put in the freezer to last us until the next blueberry picking season.
Once our buckets were filled, our berries would be weighed and we would settle up our bill. Then it was time to go home to clean berries and Aurora Jean as she was allergic to cats.
I have blogged several recipes for blueberry muffins in the past and it is time to share a blueberry scone recipe. Whether its muffins or scones there is no time like the present so bake some today and have a tea party with the youngsters in your life. Take my word for it, they grow up way too quickly and before you know it your darling little one is Dr. Aurora Turgeon… but still allergic to cats.
Preheat oven to 375 degrees
2 1/4 cups flour
1/2 cup butter
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon grated lemon zest
3/4 cups fresh blueberries.
Put the flour into a medium-sized mixing bowl. Cut in butter with pastry cutter or fork until the mixture forms into crumbs the size of peas…just like when you make a pie crust. Next, add sugar, baking powder and salt. Stir until just combined. Set aside.
In a separate large mixing bowl combine eggs, milk, vanilla and lemon zest. Add flour mixture and stir to combine…do not over mix…batter should still have small lumps of butter. With lightly floured hands, gently knead in blueberries….be careful not to squish the berries. (If you do smoosh your berries, do not panic you will just have lilac-colored scones, but they will taste just fine.)
Gently, form dough into ball, then pat it into a 9-inch circle, and place on a lightly greased cookie sheet. With a knife, lightly score the top of the dough into eight sections. It should look like you etched a wheel spoke design on the top of the dough.
Bake for 30 to 35 minutes until lightly brown. Cut apart where you previous scored the dough. Serve warm with butter.
Blogger’s note: If you do not have access to fresh blueberries using frozen berries is just fine. However, whenever you bake with frozen berries keep them frozen…do not thaw first or your baking will be tinted by the juices. When using frozen berries your baking time will be longer.
This recipe comes from the cookbook, “Church Socials, 782 Delicious Recipes from Our Church Communities for All Your Special Celebrations. ” edited by Barbara Greenman.
Remember to support your local growers!!