It’s about the end of berry season up here in the Northwest as the summer is drawing to a close. I have some amazing blueberries growing in my garden this year and harvested about three cups last night.
I have a favorite Martha Stewart recipe for Blueberry Buttermilk Scones and this morning I baked a batch. Here is the recipe for your tasting pleasure!
- 1 ½ cups all-purpose flour
- ½ cup cake flour (not self-rising)
- 3 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoons salt
- 4 ounces (1 stick) cold unsalted butter, cut into small pieces
- 1 cup 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
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry cutter 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 small amount of flour remains in bowl.
- Turn out dough onto 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, about 22 minutes. Transfer scones to wire wracks to cool.
* Scones are best served immediately but can be frozen for up to 1 month. The secret to delicate scones is handling the dough as little as possible.
Recipe from Matha Stewart