Blueberry Buttermilk Scones

Thursday, February 26, 2015

Blueberry Buttermilk Scones
Blueberry Buttermilk Scones

I bake in the morning.
I need to leave the house at 6 am for my commute to work.
Do the math.
So, I made these Blueberry Buttermilk Scones two days in a row at 4:15 am.
Why twice? Because the first time, I cut them incorrectly and made them too big. (Hey, it was before 5 am).

You should make these scones. Maybe even twice! But I'll let you sleep in. These would be great at a Sunday brunch.

Blueberry Buttermilk Scones
The first morning I made these, my circle cutting skills were way lacking. I was supposed to get cut it into 12 pieces, but I only cut them into 8 large pieces. Strangely, my mostly male co-workers were totally fine with the larger pieces (one said, "Then I only need to get one, and not seconds!")

The second morning I made these, I scooped them with an ice cream scoop. This is much easier. You don't have to turn out the dough onto the counter, and can just scoop it out of the bowl. This time, I got 12 mostly round scones. I did pat down the tops a little before adding the egg wash.

On both mornings, I used frozen blueberries.

Blueberry Buttermilk Scones
Blueberry Buttermilk Scones
Bake until nice and golden brown. I prefer the scooped, round scones - the blueberries stay whole. When you cut the dough, you also cut the blueberries.

Blueberry Buttermilk Scones
These scones are not overly sweet. In fact, you could add an extra tablespoon of sugar to the batter. Don't skip the sanding sugar on top either (in a pinch, you can use sugar in the raw or even granulated sugar) as it offers a nice crunch and sweetness. I've made a lot of scones with butter and heavy cream and those scones are richer (and more calories!). This scones uses buttermilk and butter so they aren't as rich.

Adapted from Martha Stewart Living

Blueberry Buttermilk Scones
Yield: 12 scones

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

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.
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Millie said... [Reply to comment]

These look so good. Say goodbye to the expensive, coffee shop scones and hello to these homemade, yummy, treats! OI think this is on my recipe roster for the weekend. Can we say "bump up the exercise routine"? So worth it!

Anonymous said... [Reply to comment]

I pretty much never bother to cut my scones into triangles anymore--scooping is so much easier. =) I definitely find that it helps with portioning the dough correctly.

Ann said... [Reply to comment]

You don't have buttermilk listed in the ingredients so don't know how much to use

The Food Librarian said... [Reply to comment]

@Ann Sorry! My bad. I've amended the post to include the 1/2 cup buttermilk. - mary

Stephanie said... [Reply to comment]

Great recipe - thank you! Does your library celebrate the Edible Book Festival?

Luv'n Spoonfuls said... [Reply to comment]

You've empowered me to give up the triangle as well! ;-) Looks like a yummy recipe...and prefect for spring. I will be trying this out this weekend.

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