Whole Wheat Blueberry Buttermilk Scones

A Mother's Day offering for my wife. A blueberry scone can break her will on any diet. So what would be better for her Mother's Day breakfast.


I ran onto many recipes but the Martha Stewart one seems to be very popular being repeated almost word for word on may sites. While not exactly what I want to do, it is the inspiration for this post.

I always look at a scone as a sweat biscuit with something special added but ever time I buy one it seems dry and dense. The Stewart recipe is lighter according to the other blogs. The buttermilk's chemical reaction with baking powder is always good but I'm going to add some baking soda to get a little extra "pop" especially since I'm adding a 25 % whole wheat flour.

Result: 9.5  9.5Light texture   9.5 excellent taste
Time 30 minutes total

Tools: nothing special

Ingredients:

1 1/2 C All purpose flour
1/2 C Whole wheat flour
3 T sugar
2 1/2 t baking powder
1/4 t baking soda
3/4 t salt
4 oz unsalted butter
1 C blueberries
1 large egg
1/2 C plus 1 T buttermilk
1/2 t vanilla

Coating:
1 egg
additional sugar

Instructions:

1) Preheat over to 375 convection. Cover large baking sheet with parchment paper or baking mat.
2) Mix flour, sugar, baking powder and soda, and salt in large mixing bowl. Mix well.

3) Mince butter into very small pieces and then "cut in" to the dry mixture. I use a large fork.

4) Mix in blueberries.
5) In a separate bowl, whisk together  egg, vanilla and buttermilk.

6) Now GENTLE drizzle and mix the wet into the dry and incorporate as much flour as possible by lightly continually mixing.
7) When all but a little of the flour is incorporated, turn onto a lightly floured surface and gently knead a few times to absorb the remaining flour.

8) Pat into a 1 inch thick disk and cut like a pie into 8 pieces. Place onto a baking sheet covered with parchment paper.

9) Whip a second egg for an egg wash and brush each scone and then sprinkle with sugar.

10) Bake until golden brown. About 20 minutes. Remove and cool on wire rack.

Whole Wheat Blueberry Buttermilk Scones

by DrDan at 101 Cooking For Two May-9-2010

A Mother's Day offering for my wife. A blueberry scone can break her will on any diet. So what would be better for her Mother's Day breakfast. I ran onto many recipes but the Martha Stewart one seems to be very popular being repeated almost word for word on may sites. While not exactly what I want to do, it is the inspiration for this post. I always look at a scone as a sweat biscuit with something special added but ever time I buy one it seems dry and dense. The Stewart recipe is lighter according to the other blogs. The buttermilk's chemical reaction with baking powder is always good but I'm going to add some baking soda to get a little extra "pop" especially since I'm adding a 25 % whole wheat flour.

Ingredients

1 1/2 C All purpose flour1/2 C Whole wheat flour3 T sugar2 1/2 t baking powder1/4 t baking soda3/4 t salt4 oz unsalted butter 1 C blueberries1 large egg1/2 C plus 1 T buttermilk1/2 t vanilla Coating: 1 egg additional sugar

Instructions

1) Preheat over to 375 convection. Cover large baking sheet with parchment paper or baking mat. 2) Mix flour, sugar, baking powder and soda, and salt in large mixing bowl. Mix well.3) Mince butter into very small pieces and then "cut in" to the dry mixture. I use a large fork.4) Mix in blueberries.5) In a separate bowl, whisk together egg, vanilla and buttermilk.6) Now GENTLE drizzle and mix the wet into the dry and incorporate as much flour as possible by lightly continually mixing.7) When all but a little of the flour is incorporated, turn onto a lightly floured surface and gently knead a few times to absorb the remaining flour.8) Pat into a 1 inch thick disk and cut like a pie into 8 pieces. Place onto a baking sheet covered with parchment paper9) Whip a second egg for an egg wash and brush each scone and then sprinkle with sugar.10) Bake until golden brown. About 20 minutes. Remove and cool on wire rack.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 8 servings

Updated

April 28, 2011