Blueberry Buttermilk Scones

Blueberry season. I wish I lived somewhere where I could go pick blueberries. I remember picking blackberries as a kid when I was in Michigan. I loved getting my little fingers deeply stained and see my Great Grandpa snacking on the berries while picking, saying 'Well, they want you to sample!' And my Dad not eating a single one until they had been properly weighted and bought.

Maybe I can pick berries near me. I went last summer to some little patch of farms about an hour away, but it was not magical at all. The berries were all sundried, of the ones you could find, it was swarming with people and in the blistering sun with little shade. I will have to do some research but I don't think I will find my little countryside berry picking dreamland here. If only my 'We have to go to Michigan this summer' to my Mom almost everyday, didn't work. She said maybe in November.....

So my dough came out sticky, very sticky. I ended up having to use a lot more flour than it called for. But luckily it did not make them dry or hard or anything that could have happened. 

Ok so these scones were not piping hot when I took the photo, as you can tell my the butter not lusciously running down the sides of the scones. They are more close to room temperature. I do not know why it didn't occur to me to take a photo of them when they were hot. I eat them at room temperature, isn't that what you are supposed to do? Maybe not, I can't remember, but I also know that I normally don't eat things the proper way. For example, I love cake cold, straight out of the fridge, more than I love room temp cake. I also eat a spring roll but cutting it in half, scooping out all the middle, then eating the crispy shell last. Or a pie, not a bit of the crust until all of the filling has gone. Ha, my boyfriend always goes, 'You're eating it wrong!' not getting the proper flavor combinations and stuff.

Blueberry Preserves on blueberry scones? Of course! I should learn to make my own blueberry preserves. Oh yes! They are on sale at the store and my Dad has requested for my to bring about 5 pounds of them home. So some preserve making it is! Seems like a good thing to do on my Sunday off, and with 50 free mason jars I recently acquired, I'm all set.

lueberry buttermilk scones

1 1/2 cups (187g) flour

1/2 cup (50g) cake flour

3 tbsp granulated sugar

2 1/2 tsp baking powder

3/4 tsp salt

1/2 cup (114g) butter cold and cubed

1 cup (1/2 pint) blueberries

1/2 cup (118ml) 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

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.

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