Perfect. These were perfect. A bit of a crisp to the outside but soft and fluffy on the inside. I was out of buttermilk so I used the recommended substitute – a 1/2 cup of vanilla low-fat greek yogurt and 2 tablespoons of milk, quite lovely.
Ingredients
Makes 1 dozen
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
1/2 teaspoon pure vanilla extract
Fine sanding sugar, for sprinkling
Preparation Instructions
Preheat the oven to 375º if you are going to use a baking stone put that in the oven to preheat as well. In a medium mixing bowl, combine the flour, sugar, baking powder and salt and whisk to combine. Add in the butter and cut in with a pastry blender. Stir in the blueberries. In a small bowl combine the buttermilk, egg and vanilla and pour in with the dry ingredients. Gently mix with a fork just until barely combined, there should still be a bit of flour loose in the bowl. Turn out onto a floured surface and gently knead a couple times. Place a sheet of plastic wrap over the top and roll out with a rolling pin until about 1 inch thick. Slice off the edges to make a rectangle and then cut into squares, then cut into triangles. If you are using a stone, pull it out and place the scones on it, if not grab a baking sheet and put the scones on that. Bake for about 20 minutes or until golden brown.
Read more at Marthastewart.com: Blueberry-Buttermilk Scones – Martha Stewart Recipes
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