Blueberry Buttermilk Scones

Okay folks, I did not get a new camera or acquired better photo-taking skills. First, I'd like to make it clear that the above is not my picture, but it's a picture from Gimme Some Oven, because I didn't get a chance to take a picture of mine tonight (and her's look a lot better)! Also, I had a total-baking-fail moment with these blueberry scones so they are too shameful to look at and show you over the Internet. :) They were ugly, but don't worry! The recipe (from Brown Eyed Baker) doesn't fail, so they were oh-so-delicious. The buttermilk makes it so fluffy, flaky, and they just melt in your mouth. They're wonderful! They are supposed to be a gift to Jenny at Oscar's Cafe where I work because tomorrow is the last shift I will waitress for her until I leave on VAYCAY to Hawaii for three weeks. I felt bad for taking so much time off...hopefully the deliciousness of these scones will make up for the time I owe her AND how atrocious they look...

So...Miss Math Honours right here (THAT'S ME!!) can't do simple fractions, cause with these scones, she was faced with the daunting challenge to cut a circle into 12 pieces that were SUPPOSED to look like the above picture. Nice, triangular, proportionate. But nope, somehow I ended up with 13 TINY slivers of scones that somehow bent in a funny way in the oven because they were so thin, so they look like the letter "J". Hey, "J" for Jenny right?

I suggest dividing the dough in half, patting each into a round, and cutting 6 pieces from each one. So much easier, and they'll probably look a lot better!

Don't be discouraged by my mistake though! These scones were amazing and I'm sure they'll taste even better warmed up with that cup of coffee tomorrow morning. :)

Blueberry Buttermilk Scones makes 12 scones... ;)

• 1 1/2 cup all-purpose flour
• 1/2 cup cake flour*
• 3 tbsp sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) of butter, cold and cubed**
• 1/2 cup buttermilk
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup blueberries
• 1 tbsp sugar mixed with 3/4 tsp cinnamon for sanding

*If you don't have cake flour (I did not have any with me tonight) you can substitute for *just* under 2 cups all-purpose flour plus 1 tbsp corn starch

**A great trick with cutting in butter to scone and pastry dough is to freeze your butter, and then grate it with a cheese grater! No pastry blender needed!

Preheat oven to 375 degrees F, and line a cookie sheet with parchment paper.

In a large bowl, whisk together flours, 3 tbsp sugar, baking powder, and salt. Cut in butter with pastry blender, or rub it in with the flour until the mixture resembles a coarse meal. Gently mix in blueberries.

In another bowl, combine buttermilk with egg and vanilla. Drizzle into flour mixture and mix with a fork until a dough comes together.

On a lightly floured working surface, turn dough out and knead 2-3 times. Pat into a 1" thick round (or two for smaller scones) and cut into 12 EQUAL pieces (or 6 if you have two rounds).

Combine 1 tbsp sugar with cinnamon and sprinkle on top of scones. Transfer onto cookie sheet and bake 22 mins until golden. Cool on a wire rack! Enjoy!!