Blueberry Scones

blueberry scones

I love scones for breakfast. I love to play around with different ingredients.  I have tried just about every type, but my favorite are blueberry.  Hot, bursting with lots of blueberries, with lots of butter. These are wonderful with hot tea or coffee.

1 1/2 cup flour

1/2 cup cake flour

3 tablespoons sugar

2 1/2 tsp. baking powder

3/4 tsp. salt

1 stick, cold butter

1 c. blueberries (if using frozen, allow to thaw first)

1/2 cup buttermilk

2 eggs (1 for egg wash)

1/2 tsp. vanilla

Sanding sugar for tops

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  Whisk flours, sugar, baking powder and salt in a bowl.  Cut in butter with pastry cutter till it is coarse crumbs.  Stir in blueberries.  Whisk buttermilk, 1 egg and vanilla.  Drizzle over flour mixture and stir lightly until it just comes together.  Do not over mix or the scones will be tough.  Place dough onto the work surface and lightly knead to incorporate the remaining flour.  Pat with fingers into a 1 inch thick round.  Cut into 12 wedges and place onto parchment paper on baking sheet.  Beat remaining egg with 1 tablespoon water and beat well.  Brush scones with egg wash and sprinkle with sanding sugar.  Bake until golden brown, about 22 minutes.  Put onto rack to cool.  Butter and eat while still warm.

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