Pantry Items
One tablespoon of white vinegar or lemon juice
One cup of whole milk less one tablespoon

Add one tablespoon of white vinegar or lemon juice in measuring cup
Add milk up to the one cup measuring line
Stir together the milk and vinegar or the lemon juice
Let stand fifteen minutes at room temperature
When milk starts to curdle, stir
Buttermilk is ready to use

Making buttermilk is easy and if you live in the country as I do, or with gasoline so high, then this recipe comes in handy by saving you a trip to the market.

Mixing bowl, I use my old dough bowl
Pastry blender
Rolling pin
Cookie sheet pan
Sharp knife
Parchment paper
Cookie cooling rack


Original Recipe flour mix
One and one half stick of chilled salted butter
One cup of buttermilk
one cup of blueberries
Grated cinnamon with sugar added


Cut one sheet of parchment paper to fit cookie sheet to bake sconce on
Cut one sheet of parchment paper to roll dough on
Add bag of Original Recipe Victorian House Sconces to mixing bowl
Add one and one half stick of chilled salted butter, cut into small pieces using panstry blender
Blend the dough and butter until fine and crumbly
Slowly add one cup of butter milk
work dough with hands until soft ball is formed
place dough on floured parchment paper
Knead three or four times
Divide dough in half
With rolling pin shape each half into a 6 inch flatten circle 3/4 inch thick
Add fresh or frozen blueberries
If using frozen blueberries, leave in freezer until adding to dough to keep them from thawing out to fast
Knead blueberries into dough
shape dough into circle
Cut into quarters, I loved making the scones into a pie shape
At this time you can place on parchment paper cookie sheet and sprinkle with cinnamon sugar and bake,
(my oven was set at 350 degrees for about 13 minutes)
When baking do not let the parchment paper turn  dark tan or brown, then you will not cook them too long
Bake scones until light golden brown
Sconces mix makes about 16 scones, depending on size you cut the scones into
Serve warm with butter, preserves, or as I did with dream whip

Or freeze, I placed my scones in a Ziploc freezer bag and placed on a cookie cooling rack in the freezer to keep their shape.
I emailed Debbie at Victorian House Scones about freezing the scones.  
Debbie says the scones should be double bagged in Ziploc freezer bag and should be good for about three months frozen. The scone flour mix shelf life is one year, also if you are keeping it for a year, you may want to add the bag of scone mix into a Ziploc bag.

I order a sconce mix from Victorian House Scones

The parchment paper makes cleaning up so easy and its great to bake with.
I buy my parchment paper at Walmart.

See my article for a picture of baked blueberry scones Tea For Two

Also check out Debbie’s web site for other sconce mix and direction for baking a variation of scones. The scones are very moist and delicious.

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