blueberry scones
I made these last night and have to say they are indescribably delicious. They were pleasantly 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 raisins next. Sprinkle with turbinado sugar for an extra crunch. They can be frozen and baked at a later date, or refrigerated and baked the next day.
Blue Ribbon Recipe
Bursting with blueberry and sparking with a dusting of sugar crystals, these blueberry scones look as good as they taste. The sweetness of fresh blueberries with the citrusy kick of lemon is delicious. These buttery, crumbly scones are great for breakfast, brunch, or an afternoon sweet treat alongside tea.
Ingredients
- 1 stick unsalted butter, frozen and grated
- 2 tablespoons unsalted butter, melted
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar, plus 1 Tbsp, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon grated lemon zest
- 1 1/2 cups fresh or unthawed frozen blueberries
How To Make blueberry scones
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Step 1Heat oven to 425 degrees F. Whisk together milk and sour cream. Refrigerate until needed. -
Step 2Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a mixing bowl.
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Step 3Add frozen butter to the flour mixture.
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Step 4Toss with fingers until butter is thoroughly coated in the flour.
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Step 5Gently toss blueberries in the flour.
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Step 6Add milk mixture to flour mixture.
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Step 7Fold milk into flour with a rubber spatula until just combined.
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Step 8Transfer dough to a liberally floured work surface. With floured hands, knead carefully just until the dough comes together. Roll into an 8" circle. Cut into 8 triangles.
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Step 9Transfer to a parchment lined baking sheet.
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Step 10Brush tops with melted butter and sprinkle tops with sugar. Bake until tops and bottoms are brown, 18-25 minutes.
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Step 11TO MAKE AHEAD: After placing scones on a baking sheet, either refrigerate or freeze. IF REFRIGERATED: When ready to bake heat the oven to 425 degrees F and follow steps 9-10. IF FROZEN: Heat oven to 375 degrees F. Follow steps 9-10 but extend baking time to 25 to 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
