These Blueberry Buttermilk Scones from Martha Stewart could float right out of your oven. The addition of cake flour and the extra baking powder make them especially light and tender. If you don't have cake flour on hand go ahead and use two full cups of the all-purpose variety. The batter is wet enough to drop by spoonfuls into your dutch oven if you don't feel like patting out the dough and cutting it into wedges. The scones baked for 20 minutes in my 10 inch dutch oven with 10 coals in a ring around the bottom and 26 briquettes on the lid. Like biscuits, you need cold butter and a hot oven to help them rise. While blueberries are in season, give these beauties a try and if you need to use frozen blueberries, add them right from the freezer into the dough.
Blueberry Buttermilk Scones
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self rising)
3 Tblsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
4 oz (1 stick) cold unsalted butter, cut into small pieces
1 cup blueberries
1/2 cup buttermilk
1 egg, plus 1 egg lightly beaten for egg wash
1/2 tsp vanilla extract
Fine sugar, for sprinkling
Lightly oil or spray dutch oven.
In large bowl, whisk together flours, granulated sugar, baking powder and salt.
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 vanilla.
Add wet ingredients to flour mixture, stir lightly with a fork until dough comes together.
Turn out dough on work surface and gently knead once or twice.
Pat dough into a 9 inch circle, cut into 8 wedges.
Carefully place wedges in prepared dutch oven.
Brush with egg wash and sprinkle with fine sugar.
Bake at 400 degrees for 20-22 minutes or until golden brown and cooked through.
Cool for 15 minutes before removing from dutch oven.
|Pat dough into a circle and cut into 8 wedges or drop|
by large spoonfuls into prepared oven