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Blueberry-Buttermilk Scones

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The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk.

  • Yield: Makes 1 dozen

Source: Martha Stewart Living, June 2009

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

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

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • ky_hiker
    25 AUG, 2015
    Delicious and easy! I didn't have any buttermilk, so I just added a little lemon juice to 1% milk and let it sit until it clabbered. I also used dried cranberries and walnuts instead of blueberries. Everyone loved them, and have made variations several times since. TIP: Freeze a stick of butter and grate it, then use a fork to mix with the flour. I also do this with biscuits - much faster and easier than a pastry cutter. Besides, my fingers are always too warm!
    Reply
  • Steph V
    5 AUG, 2013
    Just baked these this morning- I can't stop eating them! Flakey, buttery, subtle sweetness, perfect! Made my own cake flour by sifting 1/2 cup regular flour several times and adding a tablespoon of cornstarch. Used huge farm fresh blueberries- makes them that much more irresistible! By the way, regular granulated sugar works perfectly if you don't have sanding sugar. Topped some with a tiny pad of butter and a drizzle of honey to serve- totally unnecessary but that much more decadent.
    Reply
  • MS10127596
    20 MAR, 2013
    This recipe is great! I did however, when making it the first time, forget to put the blueberries in at the end! The recipe is missing this last detail! I'm making it once again...they were so good!!
    Reply
  • gal8573
    4 OCT, 2012
    I stopped mixing when the flour got incorporated and did the one "knead" and these came out so moist and the sugar made a little crust. Fantastic! (2.5 teaspoons of baking soda). I like that these aren't overly sweet.
    Reply
  • EYBower
    3 JUN, 2011
    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.
    Reply
  • EngagedinCrafts
    13 MAY, 2011
    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.
    Reply
  • Nool
    11 MAR, 2011
    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.
    Reply
  • WisDenise
    26 NOV, 2010
    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.
    Reply
  • chefette86
    26 AUG, 2010
    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).
    Reply
  • jenchap73
    23 AUG, 2010
    The recipe says 4 ounces of butter but also says one stick. One stick of butter is 8 ounces. So which is it?
    Reply