Martha's Blueberry Buttermilk Scones

I had a few buddies ask me for the recipe, so here ya go. It is soooooo goood. Just one word of advice - make at least quadruple the glaze. You'll need it. Oh, and this recipe, along with tons of absolutely to-die-for recipes, are from the Bountiful Kitchen blog. She cooks some seriously good food. When I want to try something new, that I KNOW will be delicious - this is where I head to. The author of the blog is a friend of my sister-in-law. She is a very talented cook. Enjoy!

Martha's Blueberry Buttermilk Scones

1 1/2 cups flour

1/2 cup cake flour (not self rising)

3 tablespoons sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

4 oz. (1 stick) cold unsalted butter, cut into pieces

1 cup blueberries, fresh

1/2 cup buttermilk

1 large egg

1/2 teaspoon vanilla extract

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

Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry cutter or rub with fingers until the mixture has the texture of coarse meal. Add blueberries. Set aside.

Whisk together buttermilk, egg and vanilla in small bowl. Drizzle over flour mixture

and stir lightly with a fork until dough comes together and all but a small amount of the flour mixture comes together in a bowl. Add about another tablespoon of buttermilk, and turn out onto lightly floured surface. Gently knead dough once or twice just to incorporate flour into dough. Pat dough into a 1 inch round. Cut into 12 wedges. Transfer to prepared baking sheet. Bake until golden brown and cooked through, about 22 minutes. Let cool for about 10 minutes. Mix together glaze. Drizzle glaze onto scones. Serve immediately.

Glaze:

1/2 cup powdered sugar

1-2 tablespoon cream

pinch salt

Whisk together, drizzle over scones.

* To see pictures, head over to the Bountiful Kitchen blog. She has an index of all her recipes.