Best Buttermilk Blueberry Scookies Recipes

BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
• Sift together flour, baking powder and salt.
• In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
• Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
• Bake 12 to 15 minutes.

BLUEBERRY BUTTERMILK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line one large or two regular baking sheets with parchment paper.
• In a medium-sized bowl, whisk together the flour, zest, baking soda and salt.
• In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes on medium high speed. Add the vanilla and mix for another 15 seconds to combine.
• Turn the mixer speed to low and add the eggs, one at a time, allowing the first to fully incorporate before adding the next. Scrape down the side of the bowl all the way to the bottom after the second egg. With the mixer on medium speed, alternate between adding the flour mixture and buttermilk, until all of the ingredients are incorporated, starting and ending with the dry.
• Using a spatula, stir in the blueberries.
• Use a 2-tablespoon scoop to portion the cookie dough onto a parchment-lined sheet pan. Space the cookies at least 1 1/2 inches apart (you may need to cook them in batches). Allow to chill for 15 minutes.
• Bake for 15 minutes, or until the edges are just starting to brown. Transfer the cookies to a cooling rack after a few minutes.
• Store cookies in an airtight container in the refrigerator for up to 2 weeks (possibly longer, but they'll taste best within 2 weeks).

BLUEBERRY-LEMON BUTTER COOKIES

Steps:

• Sift flour, baking powder, and salt together in a medium bowl.
• Beat butter in a mixing bowl using an electric mixer until creamy, about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract. Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture, mixing just until a smooth dough forms.
• Divide dough in 1/2 and shape into logs 1 1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours or up to 3 days. Dough can also be frozen at this point and thawed when ready to bake.
• Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position.
• Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet.
• Bake in the preheated oven until edges start to turn golden, 9 to 11 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Dust with confectioners' sugar when cool. Repeat baking process with remaining cookie dough.

BLUEBERRY BUTTERMILK SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
• Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
• Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

BLUEBERRY DROP COOKIES

Steps:

• In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
• Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
• Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

BLUEBERRY BUTTERMILK BISCUITS

Steps:

• Combine first 6 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
• Combine egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened.
• Stir in blueberries.
• Turn dough out onto a heavily floured surface, and knead 4 or 5 times.
• Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter.
• Place on lightly greased baking sheets.
• Bake at 400 degrees for 15 minutes or until golden brown.
• Combine butter and remaining ingredients, stirring well; brush on warm biscuits.