1 1/2 cups all purpose flour
1/2 cup cake flour
3 tb granulated sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
4 ounces cold butter (cut into small pieces)
1 cup fresh blueberries
1/2 cup low fat buttermilk
1 large egg, plus 1 egg beaten for egg wash
1/2 tsp. vanilla extract
fine sugar, for sprinkling
preheat oven to 375*. line a baking sheet with parchment paper. whisk together flours, sugar, baking powder, and salt in a large bowl. cut in butter with pastry cutter, or rub in with your fingers, until mixture has texture of coarse meal. stir in blueberries. whisk together buttermilk, 1 egg, and vanilla. drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl. turn out dough onto work surfact and gently knead dough once or twice to incorporate flour. pat dough into 1 inch thick round. cut into 12 wedges and transfer to prepared baking sheet. brush with egg wash and sprinkle with sanding sugar. bake until golden brown and cooked through.
(i would add another tablespoon of sugar into dough just because i like my scones a little sweeter)
and here's our dinner last night. i linked a recipe for red potato soup to my post yesterday. i improvised a little bit and added chicken, but it was some of the best potato soup i've eaten. and we had swiss/cheddar grilled cheese sandwiches to go with the soup! yummy!