Blueberry-Buttermilk Scones
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Martha Stewart Living, June 2009
- Yield Makes 1 dozen
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour, (not self-rising)
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into small pieces
- 1 cup (1/2 pint) blueberries
- 1/2 cup low-fat buttermilk
- 1 large egg, plus 1 large egg lightly beaten for egg wash
- 1/2 teaspoon pure vanilla extract
- Fine sanding sugar, for sprinkling
Directions
- 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.
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I thought this recipe was very easy to make and the scones were delicious. I would recommend keeping the dough as cold as possible to reduce any spreading while baking.
Yum! These are only the second thing i have baked from scratch and they turned out awesome. I baked them for my coworkers and they all loved them.
I used frozen blueberries instead of fresh ones though and they worked perfect.
Delicious! I made it twice but the second time I dropped twelve scones onto a baking sheet because the first time when I baked them in a round they weren't quite cooked enough in the middle.
I've made these several times and they are very good. Made them today for post Thanksgiving brunch, substituting 1/2 cup nonfat Greek yogurt and 2 T 1% milk for the buttermilk and frozen wild blueberries and they were delicious.
1 stick of butter IS 4 ounces. There are 16 oz in a pound of butter -4 sticks. 8oz is half a pound. Use 1 stick of butter for this recipe (4oz or 8 tbsp).
The recipe says 4 ounces of butter but also says one stick. One stick of butter is 8 ounces. So which is it?
Perfect recipe. The salt, mentioned previously, is there bc it's not a "sweet" but not a "biscuit". I made some honey butter to go with mine. My very southern husband (who did NOT want a "scone" ) just ate three of them!
These were wonderful! Warm, light, flaky and not too sweet. I served them with home made Lemon Curd
I tried this recipe for the first time today and it is lovely. The only problem I have is that I found them to be too salty. 3/4 tsp salt did seem like a bit much but I always try the recipe as written first. Next time I'll problem only use 1/4 to a 1/2 tsp. Great texture on the scones though!
Does anybody else have a problem with the last couple lines of the recipes NOT printing? I've tried Print Preview, etc., and nothing seems to work. Thanks.
My wife made these 1st time today. I was skeptical ... I was wrong. Delicious! I asked her this evening to make some for me to take to the fire house.