Last weekend my refrigerator was severely overloaded; my house was full of people and I had a lot of “different” ingredients leftover after it was all said and done. I really hate throwing food away so I try to use up whatever is left over before it goes bad. I love finding a recipe, buying the ingredients, making and eating whatever it may be. I am sure I am not alone in this where you find yourself with some ingredients that generally are not found in your fridge very often. I had some leftover Buttermilk, Blueberries (I forgot to put them out) and some Heavy Cream. I was reading one of my magazines that I subscribe to this last week and came across a couple of recipes that uses some of my leftover ingredients; I guess it was meant to be.
So I made Blueberry Muffins and Blueberry Scones this morning and they are both really delicious! I have actually never made scones before. I have no idea what I was waiting for, they are very easy to make and they don’t have to be pretty; though I am sure I could have measured them out perfectly and formed them just right. I did not, I just plopped them on the baking sheet and put them in the oven; 20 minutes later YUM! Let’s just call my scones rustic and I am OK with it.
2 Cups AP flour
¼ Cup sugar
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2/3 Cup Buttermilk
½ Cup Sour Cream
3 + 2 TBS melted butter
1 6 ounce container blueberries
Sugar in the Raw for dusting after baking
Preheat oven 400’ grease 12 muffin cups, set aside
I tend to use my stand mixer for majority of my baking, but you need to be gentle with these dough’s, you don’t want to over mix them and you will need to fold in the blueberries so they do not turn to mush. With that being said, I used my stand mixer creature of habit.
Add all the dry ingredients to your bowl and stir together; set aside. Whisk together buttermilk, sour cream, eggs and 3 Tbs butter. Add to flour mixture. Stir until just moistened. Do not over mix; batter should still be lumpy. Gently fold in the blueberries. Spoon batter into prepared muffin cups. Filling each three-fourths full; bake 18 minutes or until golden brown.
Brush with remaining butter and sprinkle with Turbinado Sugar aka Sugar in the Raw. Don’t stress over this, if you don’t normally use it you don’t need to buy any just use regular sugar.
On our honeymoon 25 years ago we were introduced to sugar in the raw on the island of Barbados and have been using it every morning ever since; in his coffee and in my tea.
Cool in muffin cups on a wire rack for 5 minutes. Make sure to let the muffins rest the 5 minutes so they don’t fall apart but do not wait too long that they become soggy.
2 Cups AP flour
1 Tbs baking powder
½ tsp salt
2 Tbs sugar
5 Tbs cold unsalted butter
1 6 ounce container of blueberries
1 ¼ Cup heavy cream
Gently whisk dry ingredients together. Grate the butter on the course side of a box grater and add to the dry ingredients; gently toss to combine. Fold the blueberries into the dry mixture. Make a well in the center and pour the heavy cream in. Fold everything together just to incorporate; do not over mix. Divide dough into 12 equal pieces and form into mounds.
Preheat over 400’ either use parchment or silpat lined baking sheet. Bake 16-20 minutes or until tops are barley golden brown.