Maple Blueberry Buttermilk Scones

 

What can I say about maple and blueberry together?

Smoky sweet and juicy bright?

Are those names of My Little Ponies?

I had so many of those when I was a kid.

How is everybody doing?

I'm all right.  A bit chilly.

Can you believe this cold snap is happening?  In May.  Ksh.

Also:  I am looking for a house.  Because we are getting kicked out of ours (the university MUST have a WOODSHOP!).

Anybody have a house for me?

I will trade you scones for it.

I will pay all my bills in scones.

I'll let you know how that works out.

Maple Blueberry Buttermilk Scones (adapted from Joy the Baker)
makes about 12 scones

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of nutmeg
3/4 teaspoon salt
3/4 cup cold unsalted butter, but into small cubes
1 large egg, lightly beaten
2 tablespoons pure maple syrup
3/4 cup cold buttermilk
1 cup fresh blueberries
3 tablespoons buttermilk for brushing the tops of the scones before baking

Preheat oven to 400 degrees F.

In a mixing bowl, sift together flour, baking powder, baking soda, pinch of nutmeg, and salt.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.   

In another bowl, combine egg, maple syrup, and milk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the blueberries.

Turn out onto a floured board and knead about 15 times - use a light touch, try not to melt the butter.  Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more scones with excess scraps.    Place on an ungreased baking sheet.     Brush lightly with buttermilk.  

 Bake for 15-18 minutes or until golden brown on top.  Serve warm.