Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Blueberry-Buttermilk Scones 3.6 (307) 18 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Close Yield: 1 dozen The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk. Ingredients 1 ½ cups all-purpose flour ½ cup cake flour, (not self-rising) 3 tablespoons granulated sugar 2 ½ teaspoons baking powder ¾ teaspoon salt 4 ounces (1 stick) cold unsalted butter, cut into small pieces 1 cup (½ pint) blueberries ½ cup low-fat buttermilk 1 large egg, plus 1 large egg lightly beaten for egg wash ½ teaspoon pure vanilla extract Fine sanding sugar, for sprinkling Directions Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Whisk together flours, 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. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. 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. Originally appeared: Martha Stewart Living, June 2009 Rate It PRINT