Our Blueberry Scones Recipe yields 12 scones. Don’t try to half this recipe. Just make 12 scones, cook what you’re ready for, and freeze the rest!
These light, fluffy, lightly sweetened scones are often served for breakfast here at the inn. They are the perfect accompaniment to any egg dish or on their own with coffee, tea or juice!
Important notes:
It is important to work the dough as little as possible-work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot and humid environments, chill the flour mixture, work bowls and grater in the freezer before use. While the recipe calls for 2 WHOLE sticks of butter, only 10 tablespoons will be used. (see step 1)
If fresh blueberries are unavailable, an equal amount of frozen blueberries can be substituted. You could also substitute raspberries, blackberries, or even strawberries. Cut larger berries into bite size pieces before incorporating.
Ingredients:
16 tablespoons unsalted butter (2 sticks, frozen whole)
1 1/2 cups fresh blueberries
1/2 cup milk
1/2 cup sour cream
2 cups flour, plus additional for work surface
1/2 cup sugar, plus 1 tbls for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon zest
Instructions:
Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends of butter on the large holes of the box grater. Place grated butter in freezer till needed. Melt 2 tbls of the reaming butter and set aside. Save the other 6 tbls of butter for another use. Place blueberries in freezer till needed.
Whisk together milk and sour cream in medium bowl, refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, soda and salt and lemon zest in medium bowl. Add frozen butter to the flour mixture and toss with fingers until thoroughly coated.
Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; floured hands, knead dough 6-8 times, until it just holds together in a ragged ball. Adding flour as needed to prevent sticking.
Roll dough into approximate 12 inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4 inch square. Transfer dough to plate and chill in freezer for 5 minutes.
Transfer dough to floured work surface and roll into approximate 12 inch square again. sprinkle blueberries evenly over surface of dough, then press down so they are lightly embedded in dough. Using metal spatula loosen dough from work surface. Roll dough pressing to form tight log. Lay seam side down and press log into 12by 4-inch rectangle diagonally to form 2 triangles and transfer to a parchment lined baking sheet.
Brush Tops with melted butter and sprinkle with sugar. Bake until tops and bottoms are golden brown, 18-25 minutes. transfer to wire rack to cool.
Now you can either back them all, or just bake one or two and stick the rest in the freezer to bake again when ready!
