the best blueberry scones

★★★★★ 1
a recipe by
Diane Atherton
PINE MOUNTAIN, GA

This is the "Cafe Louisa's Blueberry Scone" recipe. The Cafe Louisa is located in my home town, Montgomery, AL. Before I retired, several of my co-workers and I would go to The Cafe Louisa just to have their blueberry scones. One day while we were there, they had a magazine on our table with a write up about the cafe and with their Blueberry Scone recipe in it. I made this several times for my fellow co-workers. This was a requested recipe. I retired in November 2010 and moved to GA. I brought this wonderful recipe with me. Everything optional are my tweaks to the recipe. Enjoy!

★★★★★ 1
serves 6
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For the best blueberry scones

  • 3 c
    all purpose flour
  • 1/3 c
    sugar
  • 1/4 c
    non fat dry milk
  • 3/4 tsp
    salt
  • 1 Tbsp
    orange zest, fresh (optional)
  • 4 oz
    butter, cold (very cold), diced
  • 2
    eggs
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    baking powder
  • 1 c
    half and half (i have used 1/2 cup 2% milk with 1/2 cup heavy cream)
  • 1 c
    blueberries
  • EGG WASH
  • 1
    egg
  • 1/4 c
    heavy cream
  • coarse sugar (optional)

How To Make the best blueberry scones

  • 1
    Preheat oven to 350 degrees.
  • 2
    NOTE: The first thing I do is to dice the butter and then I put it in the freezer while I prepare the other ingredients. I was told at the Cafe Louisa that this is the trick to a nice flakey scone.
  • 3
    Combine the flour, sugar, dry milk, salt and baking powder in a bowl; add orange zest if desired.
  • 4
    Cut diced butter into dry ingredients.
  • 5
    Whisk together the eggs, vanilla and half and half; add to dry ingredients. Fold in blueberries. Work with hands to keep from crushing the blueberries. Pat into round pan; cut into six wedges; egg-wash. NOTE: I sprinkle a surface with flour and pat dough into a 9 to 10-inch circle and cut into 6 to 8 wedges. If you cut 6 wedges, they will be very large wedges. Bake for approximately 35 minutes.
  • 6
    EGG WASH: Whisk together egg and cream and brush on top of scones. Sprinkle with sugar if desired
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