Blueberry Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 8 scones
Ingredients
  • 1 stick, 8 Tablespoons butter, frozen plus 2 more Tablespoons melted
  • 1½ cups fresh blueberries (about 7½ ounces)
  • ½ cup whole milk
  • ½ cup sour cream
  • 2 cups all-purpose flour, plus additional for work surface
  • ½ cup sugar, plus 1-2 Tablespoons for sprinkling
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 teaspoon grated lemon zest
Instructions
  1. It's very important that all the ingredients are very cold. I usually have a few packs of butter in the freezer, so I don't really have to think about that, but if you don't, you want to place it in the freezer at least an hour or two ahead of time.
  2. Mix the dry ingredients, flour, sugar, baking powder, baking soda and salt, and place them in the refrigerator to cool down.
  3. Mix the milk and sour cream together separately and set it aside in the refrigerator also.
  4. Wash the blueberries, dry them on a paper or cloth towel and place them in the freezer to chill also.
  5. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  6. When the flour has chilled for 15-30 minutes, grate the butter on a box grater into the bowl of dry ingredients, mixing the grated butter in the flour as you grate it. Work fast so that the butter doesn't start to melt. You should have separate curls of butter coated in flour.
  7. Grate the lemon zest into the flour and butter mixture. Mix.
  8. Add the milk and sour cream. Mix with a rubber spatula quickly to combine, until the dough comes together.
  9. On a well floured surface, knead the dough just enough so that it comes together.
  10. Gently roll it out into a 12 inch square. Fold it like a business letter, into thirds, using a bench scraper to help you pick up the dough.
  11. Place it on a floured plate and chill in the freezer for 5 minutes.
  12. On the same well floured surface, roll it out into a 12 inch square again.
  13. Take out the chilled blueberries and sprinkle them all over the surface of the dough, pressing them in gently so they don't roll off when you roll up the dough.
  14. Using a bench scraper to help you, roll up the dough into a log. Press it into a 12 x 4 inch log.
  15. Using the bench scraper or a sharp knife, cut the log in half and then each half diagonally into 4 triangles, to make 8 scones total.
  16. Place the scones on the prepared baking sheet.
  17. Melt the 2 additional Tablespoons of butter. Brush it on top of the scones and sprinkle the top of the scones with sugar.
  18. Bake for 18-25 minutes, until the scones are golden brown on the top and bottom.
  19. Scones can be frozen for up to 3 months. Simply defrost the baked scones, and then reheat in the oven at 350-400 degrees for about 10-15 minutes. You can also make them a day ahead of time and reheat them also so they are warm and taste just as fresh.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/breakfast/blueberry-scones/