OK, seriously, if you’ve never made scones before, you have to try out this recipe! You’ll see just how easy it is to make them, and how delicious they are when they are fresh and right out of the oven! Blueberry scones are my favorite and these are moist, sweet and savory.
We love blueberries in our house and what better way to use them then in a scone. Plus, if you don’t have fresh ones, you could use frozen ones. And the lemon glaze at the end gives them just the right amount of flavor balance. Give yourself an hour to make these from start to finish.
- 8 Tablespoons of unsalted butter (1 stick) , frozen until ready to grate. Freezing the butter makes it easier to grate and incorporate into the flour. Watch your hands when grating!
- 2 Tablespoons of butter melted
- 1 1/2 cups of blueberries
- 1/2 cup of whole milk
- 1/2 cup of sour cream
- 2 cups of unbleached all-purpose flour (plus extra for your work surface)
- 1/2 cup of sugar (plus some to sprinkle on the scones before baking)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon of table salt
- 1 teaspoon of lemon zest
- Preheat oven to 425 degrees (You’ll use the middle rack). Grate 8 Tablespoons of butter (1 full stick). Place grated butter into the freezer until needed later. Melt 2 Tablespoons of butter to brush onto the scones before you put them into the oven, and save 6 Tablespoons of butter for use later on.
- Place blueberries into the freezer until needed
- Whisk together the milk and sour cream into a bowl and refrigerate until needed.
- Whisk flour,, sugar, baking soda, baking powder, salt and lemon zest in a medium bowl. Add frozen butter to the flour mixture and use your hands to coat the ingredients well.
- Add milk/sour cream to the flour mixture and fold it in until combined. With a rubber spatula, transfer the product to a well floured work surface. Dust the dough with flour and knead it 5-8 times until it holds together in a ball, adding flour as needed.
- Roll the dough into a 12 inch square (approximate). Fold the dough into thirds like a business letter. Lift the short ends of the dough and fold it into thirds again to form a 4 inch square (approximate). Place the dough onto a floured plate and put into the freezer for 5 minutes.
- Take the dough and the blueberries out of the freezer and unroll the dough completely again. Spread the blueberries evenly onto the dough and press onto them so they are embedded into the dough.
- Take the ends of the dough and roll it up so as to form a log. Lay the seam side down and press into a 12 x 4 inch rectangle. Using a floured knife, cut the dough into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangle pieces each.
- Place onto baking sheet and brush on the extra melted butter and sprinkle sugar if you’d like prior to baking. (Use parchment paper if desired). Bake until the tops are golden brown, usually 18-22 minutes. Cool on a wire rack for 10 minutes before serving.
- If you’d like to top with a lemon glaze (which I recommend!), here are the ingredients: 1/4 cup of lemon juice, 1 cup of powdered sugar, 1/2 teaspoon of lemon zest and 1/2 Tablespoon of butter. Mix the lemon juice and powered sugar until it’s all dissolved. Add the lemon zest and melted butter. Pour onto scones before serving.
PIN FOR LATER!! ENJOY!