I love scones, for breakfast or as a snack. I enjoy making them and eating them, especially with a fresh cup of coffee. I always have my eye out for good scone recipes, so naturally I had to try this one from the latest Martha Stewart Living. These scones have a biscuit-like texture, and the blueberries add a sweet, tart flavor.
The original recipe directions are much more manual than I care to do, so I’ve altered the directions for using a stand-mixer. A good tip provided in the magazine, “if you don’t have buttermilk, you can substitute ½ cup plain yogurt whisked with 2 tablespoons milk.”
Adapted from: Blueberry-Buttermilk Scones, Martha Stewart Living, June 2009
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 extractFine sanding sugar, for sprinkling
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Sift together flours, granulated sugar, baking powder, and salt in a large bowl. Add butter and mix using a stand mixer, until mixture has the texture of coarse meal. Stir in blueberries.
In a separate bowl, whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and mix on low just until dough comes together.
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. Scones are best served immediately but can be frozen for up to 1 month. Thaw, and reheat in a 350 degree F oven to 10 minutes.