Blueberry-Buttermilk Scones

Blueberry-Buttermilk Scones (Adapted from Martha Stewart)

1 1/2 cups all-purpose flour
1/2 cup cake flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons fresh lemon zest
3/4 teaspoon salt
8 tablespoons chilled unsalted butter, cut into small pieces
1 cup fresh blueberries
1/2 cup buttermilk
2 large eggs, divided
1/2 teaspoon vanilla
granulated sugar, for dusting

Preheat oven to 375 degrees.

In a large bowl, whisk together flours, 3 tablespoons granulated sugar, baking powder, lemon zest and salt. Using a pastry blender, cut butter into the dry ingredients until the texture resembles coarse meal. Stir in blueberries.

In a medium bowl, whisk together buttermilk, 1 egg and vanilla. Pour over dry ingredients and stir lightly just until the dough begins to come together. Scoop dough out onto a lightly floured surface and knead a couple of times to finish bringing it together.

Pat dough into a round about 1" thick - slice dough into 10 to 12 wedges. Set wedges onto a baking sheet lined with parchment paper.

In a small bowl, beat egg. Brush egg wash over wedges, then dust each with granulated sugar. Place pan into the oven and bake until the scones are golden and cook through, about 20 to 24 minutes. Remove and transfer scones to a wire rack to cool slightly before serving.

Makes 10 to 12 scones.

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