These scrumptious Blueberry Scones are rich, buttery, moist and delicious! Perfect for paring with a cup of dark roast coffee for a quick breakfast, or a smooth cup of tea as an afternoon snack.
Photos of the Scone-Making Process
Ingredients
1 stick (8 tablespoons) frozen unsalted butter, grated
¼ cup whole milk
¼ cup heavy cream
½ cup sour cream
2 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
½ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh Maine blueberries
2 tablespoons melted butter (to brush onto scones before baking)
Instructions
- Adjust oven rack to middle position and preheat oven to 425 degrees.
- Grate 1 stick of unsalted butter into a medium sized bowl with a hand or box grater, and then place in the freezer until needed.
- Whisk together milk, heavy cream, and sour cream in a medium bowl; refrigerate until needed.
- Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
- Add milk mixture to flour mixture; fold with spatula until just combined.
- Generously flour a work space. With plastic or rubber spatula, transfer dough to a floured work surface. Dust the surface of the dough and your hands with flour and knead the dough 6 to 8 times until it just holds together in a ragged ball, adding flour as needed to prevent sticking. Do not overwork the dough!
- Roll dough into a 12-inch square. Now fold dough into thirds using a bench scraper to release dough if it sticks. Lift short ends of dough and fold into thirds again to form an approximate 4-inch square. Transfer dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
- Transfer dough back to your floured work surface and roll again into 12-inch square. Sprinkle blueberries evenly over the surface of the dough, then press down so they are slightly embedded in dough.
- Using a bench scraper or metal spatula, loosen dough from the work surface. Roll dough, pressing to form a tight log.
- Lay seam-side down and press log into 12 by 4-inch rectangle.
- Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to a parchment-lined baking sheet.
- Melt 2 tablespoons of additional butter. Brush tops with melted butter, and sprinkle with sugar.
- Bake until tops and bottoms are golden brown, 18 to 22 minutes. Stoves vary in temperature - mine took 20 minutes, so keep an eye on them!
- When they’re finished baking, transfer to a wire rack and let cool for 10 minutes before serving.
- When completely cooled, drizzle with a vanilla glaze, if desired.
GLAZE RECIPE:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Mix together, and use a wire whisk to drizzle over the top.
Notes
*Do not overwork the dough! *The butter should be frozen solid before grating. *Frozen berries (do not defrost) can be substituted for fresh fruit. *Raspberries, blackberries, or strawberries can be used in place of the blueberries. *Freeze leftover scones in an airtight container. To serve, reheat scones on a baking sheet @ 375 degrees for 15 minutes or until thawed and warm.
