I fell in love with these Coffee House Blueberry Scones during my college years. My husband and I attended Carroll College in Helena, Montana. Carroll is an amazing school with a beautiful campus and amazing academics. The college holds a very special place in my heart and I have to say if you know anyone looking for the perfect place to spend their undergraduate years, they can’t go wrong with Carroll. I miss our college days, seriously, best school ever. With it’s beautiful campus, small classes, and caring professors, it was easy to build a Carroll family. Carroll does an excellent job promoting student life. Besides the normal college activities, we enjoyed movie days, bowling nights, rafting trips, retreats, dances, coffee nights, and much more as part of the student body. In fact, it was at one of those free coffee nights that I had my first latte. Frankly, I will never ever forget it. We all received drink tickets to a coffee house and were invited to stay and hangout and listen to one of the local bands – always packed and always tons of fun. After just a few sips, my heart started racing and my entire body was shaking. Had I not known better I think I would have thought I was experiencing a heart attack. Needless to say, that much caffeine and my body just didn’t get along. Helena’s many local coffee shops were favorite study places and since I preferred studying in a calm state of mind without my heart feeling like it was going to jump right out of my body, I often looked past the coffee and turned to comforting treats like these coffee house scones. Which is also where I learned that sconces weren’t always delicious pieces of fried bread served with honey butter. Silly me, who knew? They rotated through flavors but the blueberry scones were my favorite. They made them just like this – drop style rather than wedge shaped. They are perfect, not too dry, or overly sweet. Kind of like a sweet biscuit, a little crusty on the outside, soft on the inside and dotted with a little something extra to jazz things up a bit. Now that I don’t live there anymore, I really appreciate being able to make them at home. I may not be able to go back and relive those incredible college days, but I can remember them and will always cherish them – and now, I can have a scone or two whenever I feel like it. Which is way more convenient that driving 8 hours for one, however, I wouldn’t mind going back to visit sometime. There are so many amazing people and places in Helena that I miss.
- 2 cups flour
- 1/4 cup sugar
- 1 1/2 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chilled butter cut into 8 slices
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk more as needed
- 3/4 cup blueberries frozen or partially frozen works best
- 1 Tablespoon milk
- sugar for sprinkling if desired
Heat oven to 425 degrees. Mix flour, sugar, cream of tartar, baking soda, and salt together in a medium bowl. Cut in butter using a pastry blender until the mixture resembles fine crumbs. Pour vanilla into 1/2 cup measuring cup. Add enough buttermilk to make 1/2 cup. Stir in buttermilk/vanilla mixture, a little at a time, until dough leaves the sides of the bowl and forms a ball. If you need more than 1/2 cup, add buttermilk by the Tablespoon or even the 1/2 Tablespoon as not to use too much. Stir in blueberries. I find berries hold up best if frozen or at least partially frozen. Drop by rounded 1/3 cup onto ungreased cookie sheet spaced one inch apart. Brush with milk and sprinkle with sugar if desired. Bake for 10-15 minutes. Immediately remove from cookie sheet and cool. Enjoy.
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