Blueberry Buttermilk Scones
One, two, scones! It was a scone weekend for us at the household, as I was bitten by the scone bugs thanks to all the lovely Bake-Along bloggers. This time round I picked a recipe for Martha Stewart because I really love buttermilk in my baked goods. This is a free form scone. I transferred the dough onto a round cake thin, lightly patted and brushed it with buttermilk before baking.
It was a very rustic looking piece of scones, perfect to go with a tall glass of milk in the morning. I would prefer to have this scone for breakfast than for tea. Once again, many thanks to the lovelies of Bake-Along, especially to Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids and to the rest of us, Happy Baking and Have a Wonderful Week Ahead!
Recipe for Blueberry Buttermilk Sconesby Martha StewartIngredients1 1/2 cups all-purpose flour1/2 cup cake flour, (subbed with AP flour)3 tablespoons granulated sugar2 1/2 teaspoons baking powder3/4 teaspoon salt4 ounces (1 stick) cold unsalted butter, grated1 cup (1/2 pint) blueberries1/2 cup low-fat buttermilk (used full fat milk+ a dash of vinegar)1 large egg, plus 1 large egg lightly beaten for egg wash1/2 teaspoon pure vanilla extractFine sanding sugar, for sprinklingDirections
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.
- Whisk together buttermilk, 1 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 bowl.
- Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.