I made a batch of Summer Blueberry Scones, tender buttery- with a hint of orange and dripping with a sweet glaze. Easy to make, these scones might make my ‘Summertime and the Living is Easy’ recipe list. We’ve had a bumper crop of blueberries- which frankly surprises me. We’re not really a blueberry growing or even a blueberry eating bunch here. There’s a beautiful and bountiful blueberry farm just a few miles down the road here- I hope they’ve had a bumper crop too…
When I think of iconic Southern fruits- it’s strawberries, blackberries, cantaloupes, apricots, plums, peaches, watermelons and further south- bananas, fresh coconuts and citrus fruits seem to fill the memories of my life.
- Strawberry Shortcakes, Blackberry and Peach Cobblers,
- Cantaloupes in big orange slices perfect for every meal,
- Watermelons in my uncle’s Ice House,
- Banana Puddings and Apricot Casseroles were also beloved –
- Then at Christmas, Cranberries made an appearance and the utterly delicious but simple Ambrosia my grandmother made was full of Oranges and Fresh Coconut.
- Dried Apricots, Apples and Peaches tended to show up on the breakfast table or in the form of Fried Pies…
I only recall one little girl who loved blueberry syrup on her pancakes and it wasn’t me! When ladies began making those cream cheese ice box pies- they did open up cans of strawberry or blueberry pie filling to spoon over the top. All of that changed when blueberries became something of a sensation for all of the health benefits folks read about. Back then, we were given several blueberry bushes- that frankly never did much good. And my husband came up with a concoction which we still love- that he dubbed Blueberry Surprise which consists of fresh blueberries topped with sour cream and a generous helping of brown sugar- hey! don’t knock it! I’m not sure why it works but it’s also great with mixed berries- like strawberries and blueberries for a quick, cool, easy dessert. And you can’t beat a bowl of mixed berries after a heavy meal.
This year… from two sort of spindly blueberry bushes- we’ve gotten several quarts of blueberries, most are in the freezer. To my surprise, another half pint were picked over the weekend and were used to garnish a coconut cream pie and tossed in a citrus salad, the rest were put up in a small freezer bag.
I know it’s gonna sound like heresy to some- but I’m not a big fan of blueberry muffins; blueberry pie wouldn’t be my first pick, I do like them on cereal but give me strawberries or bananas any day of the week. So, what to do with all of the bounty? Ah… I recalled Afternoon Tea at the Grand Hotel in Point Clear, Alabama. For decades, we’ve been privileged to stay at this historic southern hotel- which serves a complimentary Afternoon Tea with cookies as big as a lap baby’s face and small scones with a selection of teas- from open mahogany tea chests, along with coffee for those who prefer it to tea. Afternoon Tea at the Grand Hotel is an easy affair that seems to bring out genteel qualities in even the children who partake. With these memories dancing around in my head, I thought I’d make a batch of Summer Blueberry Scones… it might have been a mistake because I barely got them photographed before I realized I hadn’t exactly been genteel in my consumption of the scones! In fact, I had to put most of them safely out of reach. If you’ve got a cup of fresh blueberries and bit of time… maybe you’ll try – Camellia’s Summer Blueberry Scones
These are easy- so you will need a biscuit baking mix- I prefer Pioneer Baking Mix®; I’ve been to their mill in San Antonio Texas and my family used it regularly- however, any biscuit baking mix will do I’m sure-
- In a large mixing bowl stir together 3 cups of Biscuit Mix- (no sifting required),
- 1/3 cup of Sugar and 3/4 stick of very cold Butter cut into small cubes.
- Just toss or stir gently.
- Then, very carefully toss 1 cup of frozen blueberries and 3 tablespoons of diced candied orange peel in with the mixture. *If you don’t have this ingredient- the zest of an orange or even a lemon will work just as well.
- And, don’t worry about cutting in butter- just toss the cubes together to mix. Make a center well, add one large beaten Egg and 3/4 cup of whole milk.
- Gently work the dough with your hands to just get the mixture moist.
- Turn half of the mixture out onto a large piece of plastic wrap and work dough into a ball; turn out onto a silicone mat or parchment lined baking sheet. *No buttering the pan- there’s plenty of butter in the dough!
- Gently now, pat each dough ball into a 7 or 8 inch round at 3/4 inch thickness.
- Score the rounds into triangles. No need to even get out a biscuit cutter!
- *Always remember to use a very light touch with biscuit or scone dough for a light tender result. I sifted a bit of the baking mix on top of the dough rounds for easier scoring.
- Put the unbaked scones in the refrigerator to chill.
- Preheat oven to 375-400 degrees.
- Put chilled scones in the hot oven for 18-20 minutes or until lightly browned.
- If desired, make a simple glaze of 2 1/2 cups of powdered sugar and up to 1/4 cup of milk, being careful to add half of the milk- stir, then add a bit more until it is the right consistency.
- Glaze Summer Blueberry Scones while they are still warm. Allow to cool a bit before cutting into triangles- if you can stand to wait!
- Makes 16 medium size scones. Aren’t they pretty?
Well, I’m ashamed to admit I ate more than one in the afternoon- then called on another one to be my supper! I saved the leftover glaze and put most of the rest in the freezer, to warm up for another Afternoon Tea or breakfast or for unexpected company or…I don’t know, maybe your blood sugar’s running low or you feel a Sinking Spell coming on or when you think you’re just gonna die unless you have a little something to clear your head. Summer Blueberry Scones will feed the hungry, lift sagging spirits, give a hungry child an after school treat or you might need to bring a genteel touch to life!
Love y’all, Camellia
*All photographs are obviously mine. See what I mean by spindly?