Blueberry Buttermilk Scones Recipe

Ingredients

• 2 cups all purpose flour
• 1/3 cup sugar
• 4 1/2tsp baking powder
• 1/4 tsp baking soda
• Pulse in
• 1/3 cup very cold salted butter, cut in small cubes
• Do not over incorporate the butter into the flour.
• Similar to making a flaky pastry, small pieces of butter should be
• visible in the flour.
• Transfer this mixture from the food processor into a large mixing bowl. Toss in:
• 1 1/2 cups frozen blueberries
• Make a well in the center. Pour in
• 1 cup buttermilk
• 1 tsp vanilla extract
• Working very quickly with a wooden spoon, fold the dry mixture through
• the buttermilk, only until the flour disappears, then stop immediately.
• Drop the sticky dough onto a well floured counter top or bread board.
• Sprinkle the top of the dough with additional flour as well as flouring
• your hands to handle the dough. I don't even use a rolling pin for these scones, the dough is soft enough to pat it out gently with floured
• hands to a thickness of about 1 & 1/2 inches. Using a sharp 2 inch
• biscuit cutter cut the scones out an place them about 2 inches apart on a
• parchment paper lined baking sheet. I recommend aluminum baking sheets
• If you like you can brush the tops with an egg wash made from whisking together:
• 1 cup butter (not margarine or other horrible butter substitutes)
• 1/2 cup honey
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