Blueberry Buttermilk Scones
 
 
Author:
Ingredients
  • 1½ cups all purpose flour
  • ½ cup whole wheat flour
  • 1½ tablespoon granulated sugar
  • 2½ tsp baking powder
  • ¾ tsp salt
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 1 heaping cup fresh blueberries
  • zest of one small lemon
  • ½ cup buttermilk
  • 1 large egg, plus 1 large egg lightly beaten for egg wash
  • ½ teaspoon pure vanilla extract
  • fine sugar for sprinkling
Method
  1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.
  2. Whisk together flours, granulated sugar, baking powder and salt in a large bowl.  Add butter and rub with your fingers until mixture has the texture of course meal.  Gently stir in blueberries.
  3. In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla.  Drizzle over flour mixture and stir lightly with a fork until the dough comes together but a small amount of flour remains in bowl.  It's important to not overwork the dough.
  4. Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour.  Pat the dough into a 1-inch thick round.  Cut the round into approximately 10-12 wedges.  Transfer to baking sheet.
  5. Brush the top of each scone with egg wash and sprinkle generously with sugar.  Bake until golden brown and cooked through, roughly 25 minutes.  Transfer scones to a wire rack to cool.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/06/23/blueberry-buttermilk-scones/