Only two weeks until school starts here. Summer is quickly slipping away. Sleeping in, swimming pools, bbq’s, sprinklers-watering just mowed lawns. Fresh fruit. Definitely one of my favorite parts about summer. So many choices. I brought home a big container of blueberries last week. Found this recipe in Martha Stewart Living. I love scones, but often find they are SO HEAVY. Martha used buttermilk to lighten these up and make them really tender, and I added a little glaze for extra sweetness. Yummmmmmm. The smell of these scones wafting (we love that word) in the air on an August morning…this must be heaven.
Martha’s Blueberry Buttermilk Scones
- 1 1/2 cups flour
- 1/2 cup cake flour not self rising
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 oz. 1 stick cold unsalted butter, cut into pieces
- 1 cup blueberries fresh
- 1/2 cup buttermilk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1-2 tablespoon cream
- pinch salt
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry cutter or rub with fingers until the mixture has the texture of coarse meal. Add blueberries. Set aside.
Whisk together buttermilk, egg and vanilla in small bowl. Drizzle over flour mixture
and stir lightly with a fork until dough comes together and all but a small amount of the flour mixture comes together in a bowl. Add about another tablespoon of buttermilk, and turn out onto lightly floured surface. Gently knead dough once or twice just to incorporate flour into dough. Pat dough into a 1 inch round. Cut into 12 wedges. Transfer to prepared baking sheet. Bake until golden brown and cooked through, about 22 minutes. Let cool for about 10 minutes. Mix together glaze. Drizzle glaze onto scones. Serve immediately.