February 8, 2009 § Leave a comment
This past Tuesday I woke up before sunrise and, bedecked in a headlamp, I tip-toed into the kitchen with prepared flours and mixing bowls set out on the counter. I wanted to make my roommates a big batch of “throw together” scones with leftover blueberries and a bag of pistachios from my Aunt T. They were gone by the next day and while they did make a good afternoon snack, nothing topped the taste hot, out of the oven.
1 + 1/2 cups white flour
1/2 cup wheat flour
1 tablespoon aluminum-free baking powder
1/4 teaspoon sea salt
1/4 cup chilled butter, unsalted (1/2 stick)
1 cup frozen/fresh blueberries
3/4 cup buttermilk, well-shaken
3/4 cup pistachios, chopped
1. Preheat oven to 375 degrees. In a large bowl, mix dry ingredients with a fork.
2. Cube butter into smaller chunks and with your hands (or a pastry tool), break butter into flour until crumbly.
3. Add buttermilk and stir until incorporated. Fold in nuts and blueberries.
4. On an ungreased baking sheet, scoop dough into 12 separate pieces. Flatten slightly with your hand and set on sheet. Cook for approximately 18-20 minutes, or until golden-brown on top. Let sit about a few minutes before eating.