Buttermilk Blueberry Scones

After a week of battling the flu my one year old nephew ended up in the hospital over the weekend. My sister also has been battling the flu herself so it was a full fledged family affair to make sure everyone was on the mend. My mom, dad, and I took turns walking my nephew up and down the hallways all the while dragging his iv gettup behind us... He was such a tropper!! On the second morning I knew that I wanted to bring in something special for everyone for breakfast. I had buttermilk and blueberries in the fridge so I decided to brave scones. This was my first attempt at making scones. We always visit a little English cafe in Siesta Key, FL with the best scones so I wanted to try to replicate those. I used a recipe from annies-eats but made a few adjustments. The scones in Siesta Key are very sweet so I tweaked it to make it my own version of my favorite Patisserre Scones.

Buttermilk Blueberry Scones

(recipe adapted from Annies-Eats)

2 cups all-purpose flour
4 Tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 cup (1/2 pint) blueberries
1/2 cup buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
1/2 teaspoon vvanilla extract
sugar for sprinkling

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper
2. Whisk together flours, sugar, baking powder and salt in a larg bowl. Cut in butter with pastry blender, until the mixture has a course texture. (You can also use your food processor for this) Stir in blueberries
3. Whish 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 the bowl.
4. Turn dough out 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
5. Brush with egg wash, and sprinkle with sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.

Serving and Storing: The scones are best served immediately, but can be frozen for up to 1 month. Thaw, and reheat in a 350 degree oven for 10 minutes.