The Recipe
Blueberry-Buttermilk Scones
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
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 1/2 cups all-purpose flour
- 1/2 cup cake flour, (not self-rising)
- 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, plus 1 large egg lightly beaten for egg wash
- 1/2 teaspoon pure vanilla extract
- Fine sanding sugar, for sprinkling
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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