I brought along some blueberry scones to go with our lazy mornings. They are England's version of a biscuit and are most often associated with afternoon tea but they are just as delicious with coffee. Made with butter and a little sugar, they are less sweet than a blueberry muffin but sweeter than a traditional biscuit.
Preheat oven to 375 degrees and line a baking sheet with parchment paper
1 1/2 cups all purpose flour
1/2 cup cake flour
3 tbls sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 stick cold unsalted butter, cut into pieces
1 cup washed and dried blueberries
1/2 cup buttermilk
1 large egg
1/2 tsp vanilla
Wisk dry ingredients together. Add cold butter and cut in with a pastry cutter or use clean hands. Add blueberries. Stir into dry ingredients and mix with a fork until just blended. Mix buttermilk, egg and vanilla together. Turn dough onto a lightly floured surace and knead a few times. Pat into a 1 inch round. Wrap in plastic and chill 15 minutes. Cut into 12 wedges and bake 22 minutes. Cool on a wire rack.