in season: blueberry buttermilk scones

It's summer now, and summer is blueberry season. There's not much more that I can say than that I am obsessed with blueberries and eat them everyday when they're good. I eat them straight, I bake them into everything, I even toss them on salads. This is just a humble blueberry buttermilk scone. It doesn't get much better than this. And these are good for you. In the sense that they aren't BAD for you. Antioxidants and fiber and all that good stuff. Mostly, they're just good. Recipe after the jump:



BLUEBERRY BUTTERMILK SCONES

1 1/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 1/2 tablespoon granulated sugar
2 1/2 tsp baking powder
3/4 tsp salt
4 ounces (1 stick) cold unsalted butter, diced
1 heaping cup fresh blueberries
zest of one small lemon
1/2 cup buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
1/2 teaspoon pure vanilla extract
coarse sugar (like demerara) for sprinkling.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat.

Whisk together flours, granulated sugar, baking powder and salt in a large bowl. Add butter and rub with your fingers until mixture has the texture of course meal. Gently stir in blueberries.

In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla. Drizzle over flour mixture and stir lightly with a fork until the dough just comes together. Do not overwork the dough.

Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour. Pat the dough into a 1-inch thick round. Cut the round into approximately 10-12 wedges. Transfer to baking sheet.

Brush the top of each scone with egg wash and sprinkle generously with coarse sugar. Bake until golden brown and cooked through, roughly 25 minutes. Transfer scones to a wire rack to cool.