When they were ready, we brought our basket out to the stoop, shared some with the neighbors and were ready for our bakery mission. But I was still left with about over a half dozen scones. Good thing I didn't give them away as they came in quite handy this evening when, after an impromptu dinner, we lacked for dessert. The kids wanted gelato but we didn't feel like going out to get it.
I thought about what I could whip up quickly and remembered the scones. I concocted this shortcakey surprise. I sliced the scones down the middle, slathered them with macerated blueberries topped with honey-whipped cream and mini-chocolate chips.
As you can see, all thoughts of gelato were squelched.
Blueberry Buttermilk Brown Sugar Scones
2 cups unbleached, all purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, cut into small pieces
1/2 cup buttermilk
1 large egg
1/2 teaspoon orange zest
1/2 cup fresh blueberries tossed with tablespoon flour
1. Combine dry ingredients.
2. Add butter and mix until butter
3. Mix buttermilk, egg and orange zest.
4. Add blueberries to flour mixture and stir.
5. Add wet ingredients to dry and stir to incorporate, just enough to turn into dough.
6. Turn ball of dough onto floured surface. Cut in half. Roll each half out to about an inch thick. Cut into 6 triangles.
7. Sprinkle with cinnamon sugar.
8. Bake in a 450 degree oven for 12-15 minutes.