This recipe is from The Military Wives’ Cookbook. I received this cookbook a couple years ago, and (I hate to admit) this is the first time I have used it. The book is filled with history, tradition, great recipes, and old photographs of military wives. The book is thoughtfully divided into six sections:
- Teas and Coffees
- Buffets, Brunches, and Lunches
- A Taste of Home: Dinner Family Style
- Alfresco Dining
- Over There: An International Affair
- Home for the Holidays and Other Celebrations
I highly recommend checking it out.
We have had a bumper crop of blueberries in the Upper Valley this year. I have picked berries the past two weekends. This weekend, I picked a whopping 4 lbs! So, in addition to searching for corn and zucchini recipes, I have also been on the lookout for blueberry recipes.
Here is the [very] simple Blueberry Scone recipe:
2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, chilled
1 cup fresh blueberries
3/4 cup half and half
1/2 tsp vanilla extract
Preheat oven to 375 degrees. Combine flour, baking powder, salt, and brown sugar. Mix and cut in butter. Add blueberries and toss to mix.
In a separate bowl mix together the egg, half and half, and vanilla extract. Slowly pour liquid mixture into the flour mixture. Gently stir with a rubber spatula, taking care not to over-mix. Turn the dough onto a floured surface and lightly knead 3 or four times until dough comes together. (Note: be sure to use plenty of flour on your hands and kneading surface – this dough is sticky.) Divide dough in half. Make two 6-inch rounds. Cut each round into 6 wedges and place on an ungreased cookie sheet. Bake approx. 20 minutes. Serve warm.