We’ve been eating a lot of salads lately because our CSA has been providing us with lots of greens and giant heads of lettuce. I don’t mind eating salads for dinner, but I need something to go with them – bread, muffins, quesadillas, etc.
So, this week when salad night rolled around, I decided to do some baking. I had some buttermilk in the fridge that I wanted to use, and as I was thinking about what to make, buttermilk scones popped into my head. I’ve never made scones with buttermilk before, so I decided to do a quick search online. I came up with this recipe from Martha Stewart and decided to give it a try.
I don’t usually try many Martha recipes, and I’m not sure why. I’m not anti-Martha, I just don’t typically read her books and magazines. I know a lot of people love her, though, so I figured I’d give the scones a try. I did make a few changes, though, because I wanted to use some whole wheat pastry flour I had on hand. I rarely bake with only all purpose flour any more… I manage to incorporate some whole wheat flour into just about everything I make.
My scones didn’t puff up quite as much as I had hoped. I may have over-handled the dough or flattened it out too much before I cut the scones. Even though they didn’t look quite as pretty as I had hoped, they tasted wonderful. My hubby and I both enjoyed eating them with our salads for dinner… And again the next morning for breakfast!
Whole Wheat Blueberry Scones
(Adapted from Martha Stewart)
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1/2 cup (1 stick) butter, cut into small pieces
- 1 cup blueberries (I used frozen, but fresh would be great)
- 1/2 cup buttermilk
- 2 eggs, divided
- 1 teaspoon vanilla bean paste (or vanilla extract if that’s what you have on hand)
- Raw sugar
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment or a silicon mat, and set aside.
Whisk together the all purpose flour, whole wheat pastry flour, sugar, baking powder, and salt. Add the pieces of butter and use a pastry blender to cut the butter into the flour mixture until crumbly. Stir in the blueberries.
In a separate bowl, whisk together the buttermilk, one egg, and the vanilla bean paste. Add the wet ingredients to the flour mixture and toss with a fork, just until the dough comes together. Transfer the dough to a floured surface and knead gently one or two times, forming the dough into a ball.
Flatten the dough into a disc, and then use a bench scraper to cut the disc into 10-12 wedges (I ended up with 10). Transfer the wedges to the prepared baking sheet.
Beat the remaining egg with a fork and brush over the tops of the scones on the baking sheet. Sprinkle with the raw sugar. Bake for 20-25 minutes, until golden. Cool for about 10 minutes on the baking sheet. Transfer to a wire rack to cool completely.