Beverly Westerveld & Stan Briggs
Blue! The blueberries are blue!
Monday, July 16th: Closed for ripening
Tuesday
, July 17th: Closed for ripening
Wednesday
, July 18th: Open 7:00 am - 1:00 pm (weather permitting)
Route 123 / Neal Gate Street
Scituate, MA 02066
(Scituate/Norwell town border)
Answering machine: (781) 545-7750
Cash and checks only. Sorry, no Credit Cards
Home Blueberries Christmas trees Hours of Operation

Previous
Blueberry Cookbook
Pictures
Links

Blueberry Buttermilk Scones
Previous

Ingredients

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

Instructions

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.

Source

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

Copyright Tree-Berry Farm 2004 - 2017
Last modified: July 16, 2018
Web design by
the Amazing Dutchman