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RECIPE: Blueberry Buttermilk Scones
- Yield: Makes 8 large scones 1x
Description
Martha’s Vineyard is spoiled with classic and cozy diners. Case in point: ArtCliff Diner, now in its eighth decade (the original owners Art Silva and Cliff Luce set up their dining car on Beach Road in 1943). The welcome is as warm as ever, thanks to owner Gina Stanley, whose kindness radiates out from the busy kitchen (with a team just as gracious). Vintage vinyl lunch counter seats and other retro decor add to the charm. You’ve got all the diner staples — hash ’n’ eggs, malted buttermilk pancakes, and these crowd-favorite, big-as-a-plate blueberry scones. In the restaurant, the scones are stacked high on antique cake stands, but they don’t last long. If they do sell out, you’re still in luck — you can bake your own lofty scones in less than 30 minutes.
Ingredients
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 8 Tbsps (1 stick) cold unsalted butter, cut into cubes
- 1 cup buttermilk
- 1 1/2 tsps vanilla extract
- Zest of 1/2 lemon, finely grated
- 1 cup fresh or frozen blueberries
- 1 Tbsp light brown sugar or turbinado sugar
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and salt on low speed. Add the butter and incorporate until the mixture resembles little pebbles. (Alternatively, use your fingers to cut the butter into the dry ingredients.)
- Add the buttermilk, vanilla extract, and lemon zest, and mix on low until just combined. (Or mix gently with a wooden spoon until just combined.) Fold in the blueberries with a wooden spoon.
- Scoop 8 equal portions of the dough and shape each into a round (about 5 inches in diameter). Place the rounds on the prepared pans, leaving 3 inches of space around each. Sprinkle each with brown sugar. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.
- Cool on the pans for 5 minutes. Dust with confectioners’ sugar.
- Serve warm with butter, jam, and a hot refill. For sweet potato scones, omit the blueberries and include one roasted and mashed sweet potato.
