Tag Archives: buttermilk

Blueberry Buttermilk Blue Cheese Scones

You can easily leave the cheese and black pepper out of this recipe and you’ll have a wonderful traditional scone


¼ cup plus 2 tablespoons Buttermilk

2 Eggs

3 cups Flour

1 tablespoon +1 teaspoon Baking Powder

1/2 teaspoon Black Pepper

2 ½ tablespoons Sugar

1 rounded teaspoon Sea Salt

A sprinkle of Nutmeg

1 ¼ (10 tablespoons) sticks Cold Butter-cut in pieces

¾ cup Fresh Blueberries

1/2 cup Blue Cheese -crumbled

1 Egg –beaten for egg wash


In a small bowl beat together eggs and buttermilk, set aside.

In a large bowl sift together flour, baking powder, sugar, salt, pepper and nutmeg.

Add butter and work with a pastry cutter until mixture resembles crumbs.

Add Buttermilk and combine until mixture starts coming together.

Add blueberries and blue cheese and mix gently.

Turn out onto a floured surface and knead only a few times until incorporated.

Using a floured rolling pin, quickly roll out dough to 1” thick round shape.

Cut scones with floured round cutter. (I use the top of a glass.)

Place scones on a greased cookie sheet or a sheet lined with parchment paper.

Brush tops with egg wash.

Bake until golden brown.

About 20 minutes.

Serve warm with your favorite toppings like butter, clotted cream, or blueberry jam

Depending on what your chasing; the sweet or the savory taste.

Blue Velvet Cake

Why Not?

2 round cakepans

Preheat oven 180c/350f

3 cups all-purpose flour

11/2 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1 3/4 cup granulated sugar

4 large eggs, room temperature if possible

2 teaspoons vanilla extract

1 cup buttermilk

1 1/2 pints blueberries

Blue Food Coloring

In a medium bowl combine flour , cocoa powder, baking powder and salt.

Beat butter and sugar until fluffy.

Add eggs one at a time combining well after each addition. Add vanilla.

Alternately add buttermilk and flour in small batches until all combined.

Scrape down the sides and bottom of the mixing bowl with a rubber spatula to ensure all ingredients are incorporated.

Be mindful not to over mix the batter.

Stir in blue food coloring until you achieve your desired shade of blue.

Carefully fold in berries.

Equally divide batter into baking pans.

Bake for 25-30 minutes or test by inserting wooden skewer. Cake is done when wooden skewer comes out clean.

Cool for 15 minutes before removing from pan.

Cool Cakes completely on wire racks.

Cream Cheese Frosting:

1  Package 8 oz. cream cheese- room temp

1/4 lb. butter -room temp (one stick)

1/2 teaspoon vanilla extract

3 cups  confectionary sugar

Mix cream cheese, butter, vanilla until smooth.

Add sugar in small increments until incorporated and smooth.

Frost cake.

I like to keep this cake in the refrigeratorbecause I like to eat my cakes cold but it is really a matter of your own personal liking.