We expect that the blueberries will be ready for picking by early July

Beverly Westerveld & Stan Briggs
Route 123 / Neal Gate Street
Scituate, MA 02066
(Scituate/Norwell town border)
Answering machine: (781) 545-7750
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Blueberry Buttermilk Scones


2 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 cup Blueberries, fresh (or 3/4 cup dried blueberries)
1 stick Butter, unsalted, cut into 1" pieces
1 cup Buttermilk
3 cups Flour
1 teaspoon Lemon zest
1 teaspoon Salt
1/3 cup Sugar


Preheat oven to 400F.

Combine dry ingredients.
Cut cold butter into dry ingredients with a pastry cutter or fork until a course meal develops.
Add buttermilk, blueberries and lemon zest.
Combine until just blended.

Transfer dough to a floured board and divide in half.
Roll each half out into a 3/4" thick round.
Cut each round into 8 wedges and place on a slightly greased baking sheet.

Brush tops with cream and bake for 15 minutes or until lightly browned.
Serve with butter, whipped cream or marmalade.


Ms Brenda McDonough, Hull (via e-mail, July 23rd, 2005)

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Last modified: June 05, 2019
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