RECIPE: Blueberry Buttermilk Scones
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.
- Servings: 8
Source: Bluedot Living
Ingredients
- all-purpose flour
- granulated sugar
- tsps baking powder
- baking soda
- kosher salt
- Tbsps cold unsalted butter, cut into cubes
- buttermilk
- tsps vanilla extract
- Zest of 1/2 lemon, finely grated
- fresh or frozen blueberries
- light brown sugar or turbinado sugar
- Confectioners’ sugar for dusting