I know, I know, the weather is cooling down and we're supposed to be blogging about hearty fall foods or whatever. It's cold and rainy here in Cambridge as I write this, but I wanted to squeeze in one more summer recipe (Yeah, I said the same thing last week.) This time, I promise it's the last blueberry recipe of the season. I made this a couple weeks ago before I left for college, back when it was like 105 degrees every day in Indiana.
Oh, and a side note: Harvard dining hall food kind of sucks. Their idea of a variety of fruit is red apples, green apples, and--if they're feeling adventurous--maybe oranges. So I really miss the blueberries right now.
Anyways, onto the scones. I'd like to state that scones are not some dressed-down version of cookies or cakes. Scones should be light, fluffy, and biscuit-y, not cookie-y. They should be somewhat sweet, but not too sweet. Just saying.
These scones are sooo perfect--breakfast, snack, whatever. It's a great way to use any leftover
. I froze half of them, to bake at another time in the
near future. Well...they're all long gone by now.
So...off we go!
The recipe is very similar to what I did for the
. This time, I've fully illustrated with process photos. But don't worry. It's a super easy recipe.
Mix your flour salt, sugar, baking powder with a wisk. Then add your cubed butter, and work it into the flour with your hands. Or use one of those fancy pastry cutters. Don't worry if there's a few chunks.
Add the blueberries.
In another bowl, whisk together the egg, buttermilk (if you don't have any, just add a 1/2 tablespoon lemon juice to 1/2 cup milk), and vanilla.
Add the dry ingredients to the wet ingredients. And of course, don't overmix!
Shape half of the dough into a circle, about 6 inches in diameter. Then, cut it into 6 slices. Do the same with the other half of the dough.
Brush with an egg wash. Sprinkle on some sugar. Bake, cool, and serve!
Mmmm...I love summer. I love blueberries. And of course, I love scones.
Recipe based on Martha Stewart
Yields: 12 scones
2 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 cup (1/2 pint) blueberries
1/2 cup low-fat buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
1/2 teaspoon vanilla extract
sugar, for sprinkling
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, 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 a small amount of flour remains in bowl.
- Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Shape half of the dough into a circle, about 6 inches in diameter. Then, cut it into 6 slices. Do the same with the other half of the dough. 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.