I picked up a 1/2 gallon of buttermilk marked down to 50 cents the other day, and hoped to experiment with it. When I think of buttermilk, I think of making pancakes, ranch dressing, scones, or mashed potatoes. I know there are lots of other options, but I knew I could at least make one of those options. I went with scones since I’d been wanting to make some for several weeks. I thought they were okay, but Daniel loved them. So I definitely need to get this recipe down before I forget.
Having never made scones before (at least that I can recall), I needed a recipe to work with and used the one here, which is for plain buttermilk scones. I added a few things and came up with this recipe:
3 cups all-purpose flour
2 tablespoons baking powder
1/3 teaspoon salt
1/2 cup sugar
1/3 cup butter, melted
1 1/4 cups buttermilk
1 cup blueberries
1 lemon (I used a Meyer lemon)
Ingredients for Glaze:
~1/3 cup lemon juice
2 cups confectioners’ sugar
2 tablespoons butter, melted
2 tablespoons cream (could use water)
1. Preheat oven to 425 degrees F. Grate lemon peel and juice lemon.
2. Mix flour, baking powder, sugar and salt. Add butter, lemon juice, lemon grate, and buttermilk; stir, adding blueberries as a soft dough is formed.
3. Divide the dough into two equal portions onto a lightly floured surface. Press separate portions into two circles, approximately 3/4 inch thick. Cut each circle into 8 pie/pizza-like pieces.
4. Place the scones on a lightly greased baking sheet and bake at 425 degrees F for 15 minutes, or until golden brown.
1. Melt butter in saucepan on low heat.
2. Once butter is melted, add the rest of the ingredients.
3. Turn off heat and continue to stir as glaze thickens (you may need to add more confectioners’ sugar if not thick enough). Drizzle/splatter over scones after they have cooled.
I used Meyer lemons, but got some new regular organic lemons to try out later this week. (I think I like the “normal lemon” flavor a little better than that of Meyer lemons.).