Jane’s Sweets & Baking Journal -- http://janessweets.blogspot.com -- August 2010
Blueberry Buttermilk Scones
(This recipe has been adapted from the book, A Passion for Baking, by Marcy Goldman; page 87; Oxmoor House, 2007.)
2/3 cup buttermilk
1/3 cup heavy whipping cream
1/2 Tbsp. lemon juice
3 and 1/2 cups All Purpose flour (I used unbleached)
1/2 cup granulated sugar
1/2 tsp. salt (if using kosher salt, add in a pinch extra)
4 tsp. baking powder
1/2 tsp. baking soda
3/4 cup unsalted butter, cold, cut into chunks
1 egg, large
1 and 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. lemon extract
1 and 1/2 cups blueberries, fresh or frozen (I used frozen Maine blueberries; they're small and sweet)
3 Tbsp. melted unsalted butter, for brushing on the scones
3 Tbsp. coarse/sanding sugar, for sprinkling
In a small bowl, stir together the buttermilk, whipping cream, and lemon juice.
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In the large bowl of a food processor, blend the flour, sugar, salt, baking powder, and baking soda by pulsing quickly a few times. Add in the butter chunks, and pulse to form a coarsely textured mixture. Dump all of this into a large mixing bowl and make a well in the center. Into the well add the egg, the extracts, and the buttermilk mixture. Stir to make a soft dough. Fold in the blueberries and stir just to combine.
Dump the dough out onto a floured surface. Knead the dough gently a few times, incorporating more flour as needed until the dough is firm and no longer sticky.
Pat the dough out into a circle that's 1" thick all over. Using a pastry wheel or sharp knife, cut the dough into wedges like a pie. Place on parchment covered baking sheet. Brush melted butter over the top of each piece and sprinkle with coarse sugar.
Bake the scones for 15 to 20 minutes, or until golden brown.
Definitely best the first day, when they're very fresh.