Blueberry Scones

Recipe Rating:
 17 Ratings
Serves: Makes 8, but who can eat just one?
Cook Time:
Cooking Method: Bake


1 stick unsalted butter, frozen and grated, plus 2 tbsp. melted (do not substitute, use unsalted butter)
1 1/2 c fresh or frozen blueberries, if using frozen do not thaw
1/2 c whole milk
1/2 c sour cream
2 c all purpose flour (recipe said unbleached ap flour)
1/2 c sugar, plus 1 tbsp for tops
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp grated lemon zest

The Cook

Julia Ferguson Recipe
Well Seasoned
Greenwood, IN (pop. 49,791)
Member Since Aug 2011
Julia's notes for this recipe:
Over the weekend I saw this recipe being made on America's Test Kitchen on PBS. They looked wonderful. I have been to their website before trying to get recipes but they want you to join and the cost is expensive as is their magazine, Cook's Illustrated. I went to the comments section, low and behold someone had posted the recipe in the comments.
I made these last night and have to say they are undescribably delicious. They were plesantly crunchy on the outside, fruity and tender on the inside. The smell when they were baking was amazing, with the hint of lemon, then the perfume of the blueberries and raspberries and then a whiff of the wonderful cake like batter. I'm making these again soon. I think I will use cinnamon, apple and raisin's next.
I'm not posting a prep time as these are a little time consuming but well worth the extra effort. They can be frozen and baked at a later date or refrigerated and baked the next day.
Don't forget to read at the bottom of the directions, what I did different and they still turned out wonderful.
I tried to take a picture but my SD card could not be read. I will post a picture when I make them next.
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Honorary Kitchen Crew
Yes! These scones bake up beautifully. Bursting with blueberries and sparkling with a dusting of sugar crystals, they look as good as they taste! I piled them in a basket and they looked great on the table.

The only substitution I used was to replace half of the flour with white whole wheat flour. When I bake for my family I try to use whole grains as much as possible. You absolutely could not tell that I had subbed in the "healthier" flour...still light, flaky, moist and delicious! These would be great with any kind of berry or even dried fruit such as raisins, cranberries, etc.


Heat oven to 425 degrees F.
Grate 8 Tbsp.(1 stick) butter on big holes of a box grater, place back in freezer.
Melt 2 Tbsp. butter and set aside.
Wisk together milk and sour cream. Refrigerate until needed.
In mixing bowl, wisk flour, sugar, baking powder, baking soda, salt and lemon zest. Add frozen butter to flour mixture and toss with fingers until throughly coated.
Add milk mixture to flour mixture; fold milk into flour with rubber spatula until just combined.
Transfer dough to liberly floured work surface. Dust surface of dough with flour. With floured hands, knead dough 6 to 8 times, until it holds together in a ragged ball, adding flour as needed to prevent sticking.
Roll dough into aprox. 12" square. Fold dough in thirds, like a business letter. Lift short ends of dough and fold into thirds again, to form aprox. 4" square. Transfer to a lightly floured plate and chill in freezer 5 min.
Transfer dough to floured work surface and roll aprox. 12" square.
Sprinkle blueberries evenly over surface of dough, then press down so blueberries are slightly embedded. Roll dough (may have to use a bench scrapper or spatula to help lift dough) pressing to form a tight log, 12" X 4" rectangle. Use a sharp knife, cut rectangle crosswise into 4 equal rectangles (I would call them more like squares). Cut each rectangle (or square) diagonally to form 2 triangles and transfer to parchemnt lined baking sheet.
Brush tops with melted butter and sprinkle tops with sugar.
Bake until tops and bottoms are brown, 18-25 minutes.
TO MAKE AHEAD: After placing scones on baking sheet, either refrigerate or freeze.

IF REFRIGERATED: When ready to bake heat oven to 425 and follow directions in step 6.

IF FROZEN: Heat oven to 375 and follow directions in step 6 and extend baking time to 25 to 30 minutes.
1. I used 1 cup of frozen blueberries and 1/2 c. frozen raspberries. If using frozen fruit, do not thaw.

2. I did not use the whole milk and sour cream. Instead I used 1 c. buttermilk. They still turned out great.

3. The flour I used was just All Purpose, It was not unbleached.

4. I will admitt my dough did not have much of a shaggy look to it. I suppose that could have been because I used buttermilk instead of the sour cream and whole milk. Or maybe I folded milk into flour a little more than I should have.

5. Make sure you use plenty of flour on your work surface and on top of the dough. It is a very soft and sticky dough.

6. For the sugar on buttered tops, I used Sanding Sugar. I think it made them even crunchier.

7. Next time I make these I want to try finely diced apple and raisins mixed with a little cinnamon.
Apple Raisin Cinnamon. Follow directions above, replace blueberries with 1 c. small diced apple, 1/2 raisins, 2 tsp. brown sugar and 1/4 tsp. cinnamon. Mix together well and sprinkle on dough as indicated in step 5.

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user Sherry Peyton SherryPeyton - Nov 10, 2011
Julia, I love Test Kitchen and Cooks Illustrated recipes. They are among some of my best. I too hate the fact that they try to get you to pay for using their website, even when you have a magazine subscription! I will make this and have no doubt it will be great. A great tip--they have a new cookbook out with 2,000 of their best recipes. They want $40 but you can get it on Amazon "used" (brand new) for $20 including shipping. I got mine and have found a huge number of things I want to try. This recipe is in it.
user Julia Ferguson judyjellybean - Nov 10, 2011
Sherry, I think they are among some of the best as well. I may look for the new cookbook at 1/2 price books. There is one less than 5 min. away from me. I know I would love it. I buy Cooks Illustrated whenever I go to Costco, which is about evey 3 months. I only go when I have a Dr. appt. in that direction as it is over 60 miles round trip for me.
Thanks for commenting and telling me about the cookbook.
user Julia Ferguson judyjellybean - Nov 13, 2011
I shared a photo of this recipe. View photo

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