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.
Looove that you made these whole wheat. That means I could eat 5-6, right? ;)
I love that you used whole wheat. Maybe I will make these this weekend. Great breakfast treat!
Yum. Yum, yum, yum, yum. I love a blueberry scone. as a matter of fact, I *just* ate one…from Starbucks and I know it was not anywhere near as good as these. Thanks for the recipe!
I’ve been eating salads since I came back. hahaha… and nothing else. I could make the exception for a scone or two.
your pictures always make my mouth water. These look fantastic, I can’t wait for blueberry season! SO SOON!
I’m the same way Jen – salad is fine, but it definitely needs something to accompany it! Your scones look wonderful. I haven’t tried that particular recipe but blueberry scones are one of my favorites!
Wonderful scones… looks fantastic and blueberry is one of my favourite fruits!!
those blueberry scones look lovely!
Your scones look picture perfect! Delicious.
Scones with blueberries is my favorite! I like them a bit warm with a thick layer of sour cream. Mmm.
wow, I wish I had one of those for breakfast right now!
This is beautiful. Very deserving of the Top 9. Congratulations. GREG
Yum! Love scones and love that you made it healthier. I do this with muffins and cakes all the time, but never thought it would work with scones. I will definitely try this!
These are absolutely beautiful Jen. What a great complement to the salad fest!
Wow good job on the Martha recipe! These look fab :) I am glad to hear that you used whole wheat bc that is what our family strives for too. Our favorite is Kamut Wheat and since it really bakes up beautifully, I think I may just have to try it with this recipe! TY for sharing!
Thanks for the recipe! It was exactly what I was looking for..wanted the taste of a blueberry scone but with a healthier twist to use the wheat flour. I didn’t make mine as flat as yours so my dough was thicker and I ended up with some thick hearty scones!