Kitchen Witch Wednesday: Rosemary Blueberry Scones
One thing I really love to do is take recipes I know and trust and then tweak them a little for variety. Once you have a good base to work with, there's so many options! If you remember my post about my Sage Apple Walnut Scones, you'll recognize the base recipe of this as my go-to scones recipe from Martha Stewart.
As you might remember from posts past, Rosemary can help with headaches, migraines, and strengthening your memory. When ingested, it can sooth your nervous system and strengthen your mental powers as a witch.
- 2 cups all-purpose flour - 3 tablespoons granulated sugar - 2 1/2 teaspoons baking powder - 3/4 teaspoon salt
- 2 tbsp powdered rosemary - 1 stick cold unsalted butter, cut into small pieces - 1 cup blueberries
- 2 tbsp granulated sugar - 1/2 cup low-fat buttermilk - 1 large egg - 1/2 teaspoon pure vanilla extract
- 1 large egg lightly beaten for egg wash - Fine sanding sugar, for sprinkling
First, preheat your oven to 375 degrees and line a baking sheet with parchment paper.
Next, mix all the dry ingredients in a large bowl. Cut in the butter with a pastry blender or knead in with your hands until the consistency is that of course meal.
In a separate bowl, toss the blueberries with the sugar until the mixture is evenly coated in the sugar. Add it to the bowl of dry ingredients.
Whisk the buttermilk, egg, and vanilla in a bowl and then add it to the first bowl. Mix the ingredients with a spatula or sturdy spoon until it's fully blended.
Take a handful of dough at a time and shape the scones on the baking sheet. Once you have used up all the dough to fit scones on the tray, brush the egg wash over top of each scone and sprinkle sanding sugar on top.
Bake for about 20-25 minutes and try to serve them while they're still hot and gooey!