Blueberry Buttermilk Scones

By KimberlyB

Ingredients

• 1 1/2 cups (210 grams) all-purpose flour
• 1/2 cup cake flour
• 3 T granulated sugar
• 1 T baking powder (original recipe: 2 1/2 teaspoon)
• 3/4 t kosher salt
• 1 stick (4 ounces) butter, cold and cut into pieces
• 1/2 cup buttermilk
• 1 cup blueberries (I used Trader Joe's frozen blueberries)
• 1 egg
• 1 t vanilla (original recipe 1/2 teaspoon)
• Egg Wash (don't skip this)
• 1 egg
• Sanding sugar

Details

Adapted from foodlibrarian.com

Preparation

Step 1

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together the flour, cake flour, sugar, baking powder and salt.
3. Cut in butter with a pastry cutter until butter is pea sized. Add the blueberries and toss in the flour mixture.
4. In a small bowl, whisk together 1 egg, buttermilk and vanilla.
5. Using a fork, mix the liquid ingredients into the dry ingredients until it is mostly combined.
6. If you are making scone triangles or squares, turn dough onto a floured surface and knead gently a few times to incorporate the flour. Pat into a circle and cut into 12 pieces and place on a parchment lined baking tray.
7. If you are scooping the dough, scoop the dough and place on a parchment lined baking tray.
8. Lightly beat an egg. Brush the tops of the scones with the egg wash and top with sanding sugar.
9. Bake at 375 for 22-25 minutes until golden brown. Since I had frozen blueberries, it took 24 minutes.