Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Blueberry-Buttermilk Scones 3.6 (307) 18 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 1 dozen 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. Ingredients 1 ½ cups all-purpose flour ½ cup cake flour, (not self-rising) 3 tablespoons granulated sugar 2 ½ teaspoons baking powder ¾ teaspoon salt 4 ounces (1 stick) cold unsalted butter, cut into small pieces 1 cup (½ pint) blueberries ½ cup low-fat buttermilk 1 large egg, plus 1 large egg lightly beaten for egg wash ½ 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. Print