Blueberry Buttermilk Scones

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I'm still working my way slowly through all of the scone recipes in the world. I know it's not a very healthy collection, but I'm doing it slowly. This Blueberry Buttermilk variety was wonderful. I liked them, the kids liked them, even the pediatrician liked them (hey, we had an appointment and what better way to stay in the good graces of your doctor than with warm baked goods?)

This recipe, which came from Brown-Eyed Baker, makes a tender and slightly sweet scone with a hint of vanilla that goes so well with blueberries. I skipped the egg wash and sanding sugar because I don't find it a necessary addition, but other than that, the recipe is unchanged. I'm posting it the way I made it.

Blueberry Buttermilk Scones
Makes 12 scones

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1½ cups all-purpose flour
½ cup cake flour (not self-rising)
3 tablespoons granulated sugar
2½ teaspoons baking powder
¾ teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 cup (½ pint) blueberries
½ cup buttermilk
1 large egg
½ teaspoon vanilla extract

Preheat oven to 375 degrees F. Line a baking sheet with parchment.

Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. Stir in blueberries.

Whisk together buttermilk, egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.

Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into two 1-inch thick round. Cut each into 6 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 20 minutes. Transfer scones to wire rack to cool.

Note: I freeze leftover scones and pop them (frozen) into a 350 degree oven for about 10 minutes.

Source: modified from Brown-Eyed Baker


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